Sausage and Pumpkin Bake

Ingredients

• 8 large spicy sausages
• 600 g butternut squash (peeled and cut into wedges)
• 3 red onions (peeled and cut into wedges)
• 3 tblsp olive oil
• 1 tblsp caraway seeds
• salt and pepper
• 450 ml chicken gravy (shop bought)

Method

1. Preheat the oven to 220°C.
2. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
3. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.
4. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.
5. Serve immediately with colcannon or mash potato.