Sausage & pumpkin roast
Serves 4 Prep 5 mins Cook 25 mins
454g pack good-quality pork sausages, such as Lincolnshire 800g pumpkin wedge, peeled and cut into finger-thick, moon-shaped chunks 2 red onions, peeled and cut into wedges 2 tbsp olive oil 2 tsp caraway seeds 300g tub fresh beef gravy from the chiller cabinet
Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
Tip the gravy into the pan and stir around the pumpkin and sausages with a wooden spoon. Return to the oven for 2 mins until the gravy starts to bubble. Serve with greens or beans.
PER SERVING 418 kcals, fat 30g, saturates 10g, carbs19g, sugars 0g, fibre 3g, protein 19g, salt 2.1g
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