Sausage & pumpkin roast

bangers and mash beef gravy caraway seed caraway seeds halloween pork sausage pork sausages pumpkin pumpkins quick roast red onion red onions roast seasonal roast squash sunday

N/A

Source

Ingredients

450g pack pork sausages (or 8 large sausages)

800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks

2 red onions , peeled and cut into wedges

2 tbsp olive oil

2 tsp caraway seeds

300g tub fresh beef gravy from the chiller cabinet

Method

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.

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.