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 Good Housekeeping Cookery TeamPublished: 04 October 2003

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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.
  
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Per Serving:

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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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