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Roast Pumpkin, Red Onion And Sausage With Tomato Salsa Recipe

Ingredients

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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The Cook

katto Melbourne, Australia

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