Ingredients
6 (1lb) Chunky traditional pork
sausages
2 Cloves garlic, crushed
1 Orange, rind removed and
juice
1 Green chilli, seeds removed
and finely chopped
Seasoning
1 small Squash or pumpkin, seeds
removed and cut into chunky
wedges or cut in half
Fried Black Beans
1 x 15mlsp (1tbsp) Olive oil
1 Onion, finely chopped
1 Clove garlic, sliced
2 Sprigs fresh thyme/or pinch
of dried
1 Bayleaf
1 Green chilli, seeds removed
and finely chopped
1 (approx 400g) Can black beans, drained
and rinsed
Preparation
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Place the garlic, orange rind, and juice, chilli and seasoning into a bowl. Add the sausages and coat thoroughly.
Place the squash into a large roasting pan. Add the sausages and spoon over the mixture.
Cook uncovered, in a preheated oven for about 40 minutes, until the sausages are browned and the squash/pumpkin is tender. Check after 15-20mins, if looking a little dry brush some of the juices over the sausages and veg or drizzle with olive oil. (If cooking the squash in halves it may take longer to cook.)
Make Beans: Place the oil in a small pan and heat. Add the onion, garlic, herbs and chilli, and cook gently until soft. Add the beans and a small splash of water. Gently simmer for 4-5 minutes until heated through and the flavours have combined well.
Remove the cooked flesh from the squash and mash with black pepper and a knob of butter.
Serving Suggestion
Serve the squash with the sausages and drizzle with any pan juices. Alternatively serve the squash either as wedges or in halves.
