Ingredients
- butternut squash 1
- olive oil
- garlic 1 clove, thinly sliced
- red chilli 1, finely chopped
- sage a handful of shredded leaves, plus a few whole to finish
- pork sausages with herbs and garlic 8
- white wine or stock
Method
-
Step 1
Steam the butternut squash until tender. Meanwhile heat 2 tbsp olive oil in a pan and cook the garlic and chilli for a few minutes. Add the sage and cook for a minute then add the squash, mash together and season.
-
Step 2
Fry the sausages until golden and cooked through. Add a splash of white wine or stock to the pan and simmer for a few minutes. Serve with the mash and extra crispy sage leaves if you like.
Nutritional Information
- Kcals 476
- Fat 33.3g
- Carbs 28.4g
- Fibre 4.9g
- Protein 15.7g
- Salt 2.4g
