Sausage & pumpkin roast
Serves 4
Easy
Prep:
Cook:
Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste
Skip to ingredients
- 450g pack pork sausages(or 8 large sausages)
- 800g pumpkinwedge, peeled and cut into finger-thick moon-shaped chunks
- 2 red onionspeeled and cut into wedges
- 2 tbsp olive oil
- 2 tsp caraway seeds
- 300g tub fresh beef gravyfrom the chiller cabinet
Nutrition: per serving
- kcal418
- fat30g
- saturates10g
- carbs19g
- sugars0g
- fibre3g
- protein19g
- salt2.12g
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
step 2
Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.
