If you are looking for ideas for a main meal to use up your pumpkin, then why not try a casserole with sausages and beans. Tasty Hearty Fare, for a Chilly Autumn Evening.
This recipe is a firm favourite in this house at this time of year.
Heat the oven to 200ºC/gas 6.
Heat two tablespoons of olive oil in a heavy-based, ovenproof dish.
Working on two sausages per person, fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm.
Peel, deseed and dice 700g of Pumpkin
Add 50g butter to the pan with the pumpkin. Cook over a slightly higher heat until the pumpkin starts to colour. With a slotted spoon, remove the pumpkin from the pan and keep warm.
Peel and finely slice one onion and fry for 4-5 minutes until softened but not coloured. Add one garlic clove (peeled and crushed) and cook for a further 1-2 minutes.
Add a little sage (approx 1tsp dried or three tsp fresh, chopped) and one tbsp of dijon mustard and stir well.
Return the pumpkin to the pan. Add 300ml of chicken or vegetable stock and one 400g tin of butter beans (drained and rinsed).
Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer.
Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with 2tbsp of chopped parsley and serve immediately.