Sausages and Beans with Butternut Squash is a modern British recipe for a classic hearty stew of sausage and butter beans with pumpkin and onion that makes a warming dish for Halloween or Bonfire night, served with crusty bread. The full recipe is presented here and I hope you enjoy this classic British version of: Sausages and Beans with Butternut Squash.
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Ingredients:
2 tbsp olive oil
12 pork sausages
1 medium butternut squash (about 700g), peeled, de-seeded and cubed (or use pumpkin flesh)
1 onion, thinly sliced
1 garlic clove, crushed
3 tbsp fresh sage, chopped
2 tbsp Dijon mustard
600ml chicken, or strong vegetable stock
800g cooked butter beans, rinsed (tinned is fine)
2 tbsp fresh parsley, chopped
salt and freshly-ground black pepper
Method:
Heat the oil in a large pan then add the sausages and fry for about 6 minutes, or until nicely browned all over. Remove from the pan with a slotted spoon and set aside.
Now add the squash and onion to the pan and cook over high heat for about 10 minutes, stirring frequently, or until the squash begins to soften and the onion is nicely caramelized. Add the garlic at this point and continue cooking for a further 2 minutes.
At this point add the stock and butter beans. Season to taste and bring the mixture to a boil. Pour the resultant mix into an oven proof casserole or baking dish. Tuck the sausages into the liquid then transfer to an oven pre-heated to 200°C and cook, uncovered, for 20 minutes.
Turn into a warmed serving bowl, garnish with chopped parsley and serve with plenty of crusty bread.
