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

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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&#8260;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

The GH Kitchen Team

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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