Prep 20 mins
Cook 1 hr
This sweetly spiced mash is the perfect foil for these delectable sausages. It also goes great with roast lamb, grilled gammon or rare roast beef.
- 2 butternut squash
- 40 g butter
- 8 large thick herby sausages
- peanut oil or other flavourless oil
- 3 tablespoons sweet chili sauce
- salt & freshly ground black pepper
For the spiced onions
- 2 medium onions
- 50 g butter
- 1⁄2 teaspoon cumin seed
- 1 teaspoon crushed dried chili pepper flakes
- Preheat oven to 200*C (400*F).Cut squash in half and scrape out the seeds and fibres, discarding them. Cut into four or six large pieces, depending on the size of the squash. Place them snugly, cut side down on a rimmed baking sheet. Slice the butter thinly and dot over the squash. Grind over some salt and pepper. Cover lightly with a sheet of foil and bake for 60 to 75 minutes until the flesh is tender, removing as soon as they are ready.
- while the squash is roasting, peel onions and slice finely. Melt the butter for the onions in a shallow nonstick frying pan. Add the onions and cook until deep gold. Stir in the cumin seeds and crushed chilli flakes, cooking until the onions are spicily fragrant, about 20 minutes.
- Put the sausages in a baking dish with a little oil and bake for 20 minutes, turning once, until golden brown. Add the chilli sauce, tossing the sausages to coat. Bake a further 10 minutes.
- Scrape out the flesh of the roasted squash into a warm bowl. Mash with a fork, seasoning with salt and pepper as you go. Tip the onions on top of the mashed squash, sprinkle with the spiced onions. Serve with the hot sausages.