Squash and Sausage Casserole
Squash and Sausage Casserole



  • 1 tbsp oil
  • 8 peppery pork sausages
  • 1 sliced onion
  • 2 crushed garlic cloves
  • ½ tsp each ground cumin and coriander
  • 400g tin of chopped tomatoes
  • 400g tin of white beans, drained
  • 350ml veg stock
  • 1 tbsp mango chutney
  • 250g chopped butternut squash or similar
  • 125g spinach leaves
  • Small bunch of chopped parsley
  • Heat the oil in a shallow casserole dish and cook the sausages according to pack instructions, or until golden and cooked through. Remove from the dish and set aside. Toss the onion into the hot oil and cook for 5 mins to soften, then stir in the cumin, coriander and garlic and cook for 1 minute more.
  • Add the beans, tomatoes and stock to the casserole and stir in the chutney. Simmer for 5 mins to thicken, then return the sausages to the dish with the squash. Cover and cook for 15 mins, then stir in the spinach and cook until wilted. Sprinkle with parsley and serve with mashed potatoes.
25 mins
4 serving

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