I love a one-pot meal.
Especially the sort where you just pop everything in a pan, then leave it in the oven for an hour or so to magically turn into a wonderful baked supper.
Just the thing for this time of year when the days are still getting shorter.
Last week, inspired by my favourite food scribe, Nigel Slater, we had a ripper of a dinner.
Thick sausages + sweet pumpkin + thyme + garlic = dinner magic!
baked sausages with pumpkin
Inspired by Nigel Slater from the Kitchen Diaries.
1/2 butternut squash (pumpkin), sliced into chunks, unpeeled
4 thick pork sausages
1 head garlic, broken into cloves but not peeled
2-3 sprigs thyme.
pickles, to serve, optional
1. Preheat oven to 180C.
2. Place pumpkin chunks, sausages, garlic cloves and thyme in a large casserole dish. Drizzle generously with oil and season.
3. Bake uncovered for about an hour, stirring half way, or until the sausages are browned and the pumpkin is tender and sticky.
vegetarian – replace the sausages with a drained can of chickpeas and reduce the cooking time to 45minutes. For extra protein serve with a poached egg on top.
different veg – feel free to play around. Onions, potatoes, parsnip, sweet potato, brussels sprouts, red capsicum (bell peppers) are all lovely.
chicken – replace sausages with chicken drumsticks or thighs.
ps. Struggle with meal planning? Then you need the ’2-Minute Meal Plan!’
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