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.
winter squash (roughly)
Bevan’s Traditional Old English sausages or similar
onions (about 300g)
garlic, separated into cloves
fresh thyme sprigs
Spanish onion, about 500g (for the gravy)
balsamic vinegar (optional)
- Preheat oven to 200°C, gas mark 6.
- 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.
- 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.
- Roast the sausages in a separate roasting dish for
30-40 minutes or until evenly browned.
- 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.
- 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.
Type of dish
Recipe Contributed by
Local Food Britain member Garsons of Esher has been working with food blogger, Bill Williamson of What Dad Cooked, to create delicious recipes for the farm shop.
The winter range of recipe cards includes a delicious salad starter of beetroot, quinoa and grilled halloumi, roasted root veg with award-winning Bevan’s the Butcher sausages, and a spiced apple and nut strudel.
Bill is a self-taught cook whose skills and recipes have been shared on the What Dad Cooked website for the past three years. He is a regular shopper at the family-owned Garsons and has created the easy to follow recipes using the farm shop’s seasonal produce combined with artisan ingredients.
“I think it is the authenticity of shopping in a farm shop that I love so much and I come here regularly to fill the trolley up with loads of fresh veg, meat from the Bevan’s butchery counter and tasty ingredients from the delicatessen,” he says. “Garsons has ingredients that you can’t get anywhere else. I love the fact you can buy giant bunches of fresh parsley, and their dried black olives are amazing. The biggest kept secret is their knuckles of ham - one of my favourite things.”
The three winter recipes are available to pick up at Garsons Farm Shop, but here is the roasted root veg and Bevan’s sausage dish to get you started……