Posted on October 20, 2015 by Jenny Cromack

 

I love carving pumpkins, mine is already carved this year. But more importantly I hate waste, so using the pumpkin insides can make some really yummy seasonal recipes. For some healthy pumpkin recipes such as pumpkin soup, pumpkin omelette and chicken with chickpeas & pumpkin CLICK HERE 

Or try the this Sausage, Pumpkin and Sage Casserole.
Ingredients

• 1 tbsp butter
• 6 good quality sausages
• 1 onion, finely sliced
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1bsp fresh sage
• 1 small pumpkin, peeled, seeds removed and cut into equal sized pieces
• 1 tbsp caster sugar
• 1 tbsp white wine vinegar
• 200g chopped tinned tomatoes
• 400g canned cannellini beans, drained and rinsed
• 500ml chicken stock
• freshly ground pepper
• 3tbsp chopped fresh parsley to serve

Method

1. Preheat your oven to 180c gas/ gas mark 4
2. Heat a little butter in a large casserole dish over a medium heat and cook the sausages for 4-5 minutes, or until they turn a golden brown all over.
3. Add the onions and shallots to the pan and cook for 3 minutes until they start to soften
4. Add the garlic and sage leaves and cook for 3 further minutes stirring frequently.
5. Add the pumpkin and stir into the mixture until it is well combined.
6. Turn the heat to high and add the white wine vinegar, continue to cook until most of the liquid has evaporated.
7. Add the tomatoes, sugar, cannelloni beans, stock and season.
8. Bring the mixture to the boil then transfer the casserole dish to the oven for 1 hour, or until the sausages are cooked through and the pumpkin tender.
9. Sprinkle with parsley to serve!