beefbakingover 1 hour
Sausage and Squash Casserole
A hearty sausage casserole with squash, beans, and herbs, perfect for autumn and festive occasions.
From YouTube · Nov 4, 2017
A hearty sausage casserole with squash, beans, and herbs, perfect for autumn and festive occasions.
About 30 min
Prep time
1 hr 10 min
Cook time
About 1 hr 40 min
Total time
1 serving
Yield
Ingredients
18 ingredientsAdjust servings
Ingredients update with servings
- 2 onions, peeled and quartered
- 1 chili, sliced with seeds
- 2 cloves garlic, sliced
- 2 level teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- butternut squash, chopped into 1-inch chunks
- chickpeas and butter beans, with juices
- tomatoes, chopped
- water
- 100 ml barbecue sauce
- 4 Cumberland sausages
- 1 beef spiced sausage
- long bits of rosemary
- nutmeg, grated
- sage, fresh
- bay leaves
Method
15 steps- Peel two onions and cut into quarters.
- Put the onions into a dry pan to char slightly.
- Slice one chili and add to the pan.
- Add sliced garlic and 2 teaspoons smoked paprika to the pan.
- Season with salt and pepper.
- Add 2 tablespoons olive oil and let the mixture sweat.
- Chop butternut squash into 1-inch chunks.
- Roast the squash in an oven at 180°C (350°F) for about 30 minutes.
- Add chickpeas, butter beans, and their juices to the pan.
- Chop tomatoes and add to the mixture, then add water and barbecue sauce.
- Unwind the Cumberland sausages and join them to form one large sausage, then flatten.
- Loosely wind the sausage with rosemary sprigs, securing with a knife at an angle.
- Grate nutmeg over the sausage and add sage and bay leaves in the gaps.
- Roast the sausage in the oven for about 40 minutes until crispy and fats have rendered.
- Serve the sausage sliced with the casserole, garnished with greens.
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