Sausage and Squash Casserole

Ingredients

• 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

1. Peel two onions and cut into quarters.
2. Put the onions into a dry pan to char slightly.
3. Slice one chili and add to the pan.
4. Add sliced garlic and 2 teaspoons smoked paprika to the pan.
5. Season with salt and pepper.
6. Add 2 tablespoons olive oil and let the mixture sweat.
7. Chop butternut squash into 1-inch chunks.
8. Roast the squash in an oven at 180°C (350°F) for about 30 minutes.
9. Add chickpeas, butter beans, and their juices to the pan.
10. Chop tomatoes and add to the mixture, then add water and barbecue sauce.
11. Unwind the Cumberland sausages and join them to form one large sausage, then flatten.
12. Loosely wind the sausage with rosemary sprigs, securing with a knife at an angle.
13. Grate nutmeg over the sausage and add sage and bay leaves in the gaps.
14. Roast the sausage in the oven for about 40 minutes until crispy and fats have rendered.
15. Serve the sausage sliced with the casserole, garnished with greens.