Roast Butternut Squash With Sausage Stuffing
Not too tricky
- 2 small butternut squash (halved lengthways)
- 2 tablespoons olive oil
- 1 red onion, peeled and chopped
- 2 tablespoons pine nuts
- 25g dried sour cherries or cranberries
- 6 sausages
- Gruyère cheese, grated
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Scoop the seeds out of the butternut squash and put them into a large roasting tin. Season well and drizzle with 1 tablespoon oil. Roast for 30 minutes
Heat the remaining oil in a pan and cook the red onion over a medium heat for about 10 minutes until starting to soften and turn golden. Stir in the pine nuts and cook for 1 minute. Tip into a bowl and the sour cherries or cranberries. Season well.
Split the sausages and put the meat into the bowl. Mix everything together with your hands until combined. Spoon the mixture evenly into the hollows in the squash. Sprinkle with the cheese.
Reduce the oven temperature to 180°C, 160°C Fan, Gas mark 4. Continue to roast the filled squash in the oven for a further 20-30 minutes until golden and the squash is very tender.