Don't let your Halloween pumpkin go to waste with this warming seasonal casserole for those chilly autumn days
Autumn Sausage and Pumpkin Casserole
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
2 hours
Our meaty Cumberland sausages are paired with sweetly soft autumn pumpkin for a delicious and warming casserole. This recipe works just as well with squash if pumpkins are not available.
Ingredients
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6 organic Cumberland pork sausages
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500ml organic chicken bone broth
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1 small pumpkin, peeled, deseeded and diced
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Can chopped tomatoes
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Can borlotti beans
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2 onions, thinly sliced
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2 garlic cloves, finely chopped
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50g butter
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2 tbsp white wine vinegar
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1 tsp chopped fresh sage
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Sea salt and cracked black pepper
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2 tbsp chopped fresh parsley, to serve
Directions
Preheat the oven to 180ºC
Melt half the butter in a casserole dish on the hob and fry the sausages until golden brown
Add the remaining butter and onions and saute on a low heat until the onions have softened. Then add the garlic and sage, and saute gently for a further few minutes
Add the diced pumpkin and stir well. Increase the heat and add in the white wine vinegar, cooking until most of the liquid has evaporated
Add the borlotti beans, chopped tomatoes and stock. Season and bring to the boil
Transfer the dish to the oven and cook for at least one hour, or until the sausages have cooked through
When cooked, sprinkle with chopped parsley and serve
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Autumn Sausage and Pumpkin Casserole
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