Sausage and Butternut Squash Mash
Over a year ago
4,698 views
Ingredients
- 500g potatoes. peeled and chopped
- pinch salt
- 400g pack chipolata sausages
- 200g sliced mushrooms
- 150g pot Dolmio Bacon and Tomato Stir-In Sauce
- 2 tsp fresh rosemary
- 1 small butternut squash, cleaned and cut into pieces
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This recipe is perfect for Bonfire Night as the butternut squash mash adds a little bit extra excitemnet to the dish.
Method
-
1
1. Put the potatoes on to cook in a large saucepan of lightly salted boiling water. After 5 minutes, add the butternut squash and cook for 15 mins until tender.
2. Heat a non-stick frying pan and add the sausages. Cooking over a medium-high heat for about 10 minutes. Add the mushrooms and cook for a few more minutes, until browned.
3. Add the pot of Dolmio Bacon and Tomato Stir-in to the sausages with 100ml cold water, then add the rosemary. Heat and simmer for about 5-6 minutes.
4. When soft, drain the potatoes and butternut squash and mash thoroughly.
5. Season with black pepper and serve with the sausages.
Chef's Tips
Cook’s tips: Ring the changes with the type of mash you make. Parsnips, carrots, potatoes and swede taste good together – and complement the sausages perfectly. For a short cut, you can buy lots of ready-made varieties of mash too, to make your meal even quicker!
Similar Recipes
View all similar
Comments (0)