Sausages with chilli and garlic butternut squash

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1 butternut squash, peeled and chopped into 2cm cubes

6 good-quality herby pork sausages

2 tbsp olive oil

2 garlic cloves, thinly sliced

1 red chilli, finely chopped

Handful of fresh sage leaves, chopped

Peas

Place the butternut squash in a pan, cover with water and add a pinch of salt. Bring to a boil over a high heat and cook for 6-8 minutes until tender. Drain very well and return to the pan to steam dry for 30-40 seconds, shaking the pan.
Turn the grill on to a high heat and cook the sausages until browned all over and piping hot throughout.
Meanwhile, heat the olive oil in a pan over a medium heat and cook the garlic and chilli for 1-2 minutes. Add the sage and cook for one minute, then add the squash. Mash until smooth and season with to taste.
Serve the sausages with the mash and some peas.

Per Serving: 459kcals, 36.8g fat (9.6g saturated), 20.3g carbs (3.2g sugars), 15g protein, 4.2g fibre, 0.541g sodium

By easyFood