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- 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
Dairy-freeDinnerDiabetic-friendly30-minute mealsQuick and easyBudget mealsComfort foodMake it Healthy
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Gambas al ajillo