Roasted winter squash and Bevan’s sausage recipe

A hearty winter warmer roasted winter squash and Bevan’s sausage recipe from Local Food Britain member Garsons of Esher created by food blogger Bill Williamson. Photo from What Dad Cooked.

Ingredients

• 1.4 kg winter squash (roughly)
• 8 Bevan’s Traditional Old English sausages or similar
• 300 g baby carrots
• 2 red onions (about 300g)
• 1 head garlic, separated into cloves
• 1 small bunch fresh thyme sprigs
• 1 large Spanish onion, about 500g (for the gravy)
• 1 tbs olive oil
• 1 tbs butter
• 1 tbs plain flour
• 500 ml chicken stock
• 1 bay leaf
• 1 tsp balsamic vinegar (optional)

Preparation

1. Preheat oven to 200°C, gas mark 6.
2. For the gravy, cut the Spanish onion into short, thin slices. Put into a heavy pan with the butter and oil. Cover the pan with a lid ajar and fry on low heat for one hour. Turn the heat up and stir until the onions start to brown. Add the flour and stir until the flour begins to colour. Add the stock, bay leaf and balsamic vinegar. Cook gently for 15 minutes. Season to taste.
3. Add a little olive oil to aroasting dish. Cut the red onions into segments and put in the pan with the garlic cloves. Roast for 15 minutes until soft and tender. Remove from the pan and set aside.
4. Roast the sausages in a separate roasting dish for 30-40 minutes or until evenly browned.
5. Wash, dry and carefully cut open the squash, de-seed and cut into thick pieces. Add the squash and carrots to the first pan and turn in the oil, adding more oil if necessary. Add a few sprigs of thyme and roast for 30 – 45 minutes until all the vegetables are tender and browned. Remove as they are done and set aside.
6. Turn the oven down to 180°C, gas mark 4. Combine all the ingredients in a single oven pan and return to the oven to heat through. Serve with the gravy and mashed potatoes.