Serves 6

2 tbsp light olive oil or vegetable oil
12 pork sausages, or vegetarian sausages
1 medium butternut squash, weighing about 700g, peeled,
seeded and cut into cubes
1 onion, thinly sliced
1 garlic clove, crushed
3 tbsp chopped fresh sage or 2 tsp dried sage
2 tbsp Dijon mustard
600 ml chicken or vegetable stock
2 x 400g cans butter beans, drained and rinsed
2 tbsp chopped fresh parsley

Preheat the oven to 200C/Gas 6/fan oven 180C.

Heat the oil in a large saucepan and fry the sausages for 5 – 6 minutes, turning them frequently, until they are evenly browned. Remove with a slotted spoon and set aside.

Add squash and onion to the pan, cook over a slightly higher heat for about 10 minutes, stirring occasionally, until the squash starts to soften and the onion caramelises. Add the garlic and cook for a further 1 – 2 minutes.
Stir in the sage and mustard.

Tip in the stock and butterbeans. Season with salt and pepper to taste and bring to the boil.

Then pour the whole lot into an ovenproof dish, tuck the sausages among the vegetables and cook, uncovered, in the oven for about 20 minutes.

Sprinkle with parsley and serve with warm rolls or bread.


Lovely for bonfire night!


(You can use chickpeas, kidney beans or any other type of beans instead of the butterbeans.
You could also use pumpkin or sweet potatoes instead of the butternut squash.)