Roast Pumpkin, Red Onion And Sausage With Tomato Salsa
From katto 14 years ago
- 1 hour, 10 mins to make
- Serves 4
Roasted sausages with herbs, pumpkin and red onions served with a tomato salsa
Ingredients
- 2 red onions shopping list
- 8 Italian-style (coarse) pork sausages shopping list
- 1 kg jap pumpkin, scrubbed shopping list
- 2 tbsp olive oil shopping list
- sea salt and pepper shopping list
- Few sprigs of thyme shopping list
- Few sprigs of rosemary shopping list
- 500g chopped tomatoes shopping list
- 2 tbsp olive oil shopping list
- 2 garlic cloves shopping list
- pinch of dried chilli flakes shopping list
- 1/2 tsp sea salt shopping list
- 1/2 tsp sugar shopping list
- a few torn basil leaves shopping list
- 5 potatoes shopping list
How to make it
- Preheat oven to 200C.
- Peel the onions and cut into quarters.
- Prick the sausages well.
- Cut the unpeeled pumpkin in half and then into 2cm wide wedges, discarding seeds.
- Tumble the lot into a roasting pan lined with greaseproof paper, sitting some of the wedges skin-side down.
- Drizzle with olive oil, scatter with sea salt and pepper, thyme and rosemary, and toss.
- Roast for 1 hour, or until tender and scorched.
- Combine tomatoes with olive oil, smashed garlic cloves, dried chilli flakes, sea salt, sugar and a few torn basil leaves in a saucepan and bring to the boil, stirring.
- Cook down for 15 mins, stirring occasionally, until thick.
- Gently heat the tomato salsa.
- Spoon tomato salsa over sausages and vegetables.
- Serve with mashed potatoes.
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