Whole roasted and stuffed butternut squash with bangers and mash and rich onion gravy Serves 4
Preheat the oven to 180˚C/350˚f/gas mark 3. Fry the diced red onion and garlic, with a generous splash of olive oil and a little butter, in a large frying pan, then add the breadcrumbs, parsley, rosemary, seeds, nuts, chillies and apricots, mix well, then set aside.
Carefully wash the butternut squashes—scrub them if necessary, because the skin tastes delicious once cooked—and cut them in half vertically. Remove the seeds with a melon baller and scrape a funnel a little deeper than the seed cavity along the full length of the squash, so there is space for the stuffing. Brush all over with olive oil, sprinkle with sea salt and then fill with the stuffing. Tie the squash halves firmly back together with butcher’s string and bake on a roasting tray in the oven for about 1½ hours or until cooked.
While the squash is in the oven, prepare the mashed potatoes and cook the sausages. I suggest simply making the mash as you usually would and throwing the sausages into the roasting tin with the squash for about 25 minutes to save on washing-up.
To make the gravy, cook the chopped onions in a little olive oil and butter until soft, but not browned. Add the flour and mix again, followed by the remaining sprig of rosemary, the mustard and the red wine, being sure to keep mixing well, then slowly pour in the beef stock and simmer gently to reduce it. Season well—if it needs a little boost, add a teaspoon of Marmite.
Finally, serve the bangers, mash and butternut squash, piping hot, together with lashings of onion gravy poured over the top.