Name: Squash mash & sausage Catherine wheels
Total time: 1 h 40 min
Yield: 1
Ingredients: 1 large butternut squash; 12 higher-welfare chipolata sausages linked together; a few sprigs of sage; extra virgin olive oil; 1 large knob of unsalted butter; 1 large pinch of cumin seeds; 1 whole nutmeg for grating; 4 eating apples such as Cox’s or Braeburn; olive oil

Squash mash & sausage Catherine wheels

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Total Time:
1 hour 40 minutes

Ingredients:

1 large butternut squash
12 higher-welfare chipolata sausages linked together
a few sprigs of sage
1 large knob of unsalted butter
1 large pinch of cumin seeds
1 whole nutmeg for grating
4 eating apples such as Cox’s or Braeburn

Instructions:

Peel the squash and cut it in half. Remove the seeds and set them aside for roasting later. Cut the squash into chunks and cook in boiling salted water for about 30 minutes until soft. Drain and let it steam dry. Preheat the oven to 190ºC/gas 5. Meanwhile, untwist the sausage links and shape them into 2 coils. Insert sage leaves into the coils and secure them with wooden skewers. Mash the cooked squash with olive oil, butter, cumin, nutmeg, salt, and pepper. Cut the apples into wedges. Place the sausages, apples, and any extra sage leaves on a baking tray. Drizzle with olive oil and bake for 30-35 minutes until golden and crispy. Serve the sausages with apples, squash mash, gravy or chutney, and steamed green beans or broccolini.

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