Pumpkin mash and sausages

Name: Pumpkin mash and sausages
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g (1lb 2oz) pumpkin, or kabocha or harlequin squash; 10 pork chipolata sausages; 25 g (1oz) butter; 1⁄2 level tsp freshly grated nutmeg

Treat yourself this weekend to this luxurious bangers and mash recipe.

By The GH Kitchen TeamPublished: 04 October 2003

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Ingredients

500 g (1lb 2oz) pumpkin, or kabocha or harlequin squash
10 pork chipolata sausages
25 g (1oz) butter
1⁄2 level tsp freshly grated nutmeg

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6. Put the pumpkin in a roasting tin and put in the oven to roast.
2. Step 2
  Cut between each sausage to separate them and add to the roasting tin after the pumpkin has been in the oven for 15min. Cook for 15min, then turn the sausages over so they brown evenly. Turn over the pumpkin, too, and return the tin to the oven for 30min, or until the sausages are cooked and the pumpkin is tender (the skin should give slightly when touched).
3. Step 3
  Halve the pumpkin, then use a spoon to scoop out all the seeds and discard them. Season the roasted pumpkin flesh with salt and freshly ground black pepper, put a large knob of butter in each half and sprinkle over the freshly grated nutmeg.
4. Step 4
  To serve, use a large spoon to scoop out the pumpkin flesh and divide among the plates, putting two-and-a-half pork sausages on each.
  
  Like this? You'll love...
  
  Pecan pumpkin pie
  
  Roasted pumpkin and honey soup
  
  Pumpkin and pork pasta
  
  Pumpkin and chestnut soup with chestnut and chive butter
  
  Thai green pumpkin curry
  
  Toffee apples
  
  Best slow cooker recipes

Per Serving:

Calories: 260
Total carbs: 10 g
Total fat: 21 g
Saturated fat: 10 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next