Sausage and Pumpkin Casserole
Pumpkins are great for carving and lighting at Halloween, but they are also great additions to a casserole. They add lots of flavour and are a low calorie way of bulking them out to make them more filling. You could swap the pumpkin for butternut squash or sweet potato instead in this hearty Sausage and Pumpkin Casserole.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 people
- 1 tbsp olive oil
- 4 shallots, peeled and chopped
- 8 sausages, sliced
- 400 g cannellini beans
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 200 g pumpkin, cubed
- 3 garlic cloves crushed
- 1 pinch sea salt and black pepper
- 1 bunch of chard chopped
- 2 rosemary sprigs, leaved taken off and finely chopped
- 2 small carrots, peeled and chopped
- 1 tsp paprika
- 1 tbsp oregano
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 6 sage leaves, finely chopped
Heat the oil in a large pan and then add the shallots, carrots, pumpkin and garlic and gently heat for 3 minutes.
Add the sausages and cook for a further 4 minutes, turning the sausages so all the sides are browned.
Add the rest of the ingredients, apart from the beans, and stir and simmer for 15 minutes.
Remove the bay leaves and stir in the beans.
Serve on top of creamy mash with extra chopped sage on top.
- Best served with creamy mustard mash, but you could serve it with rice or crusty French bread instead.
- This dish can be made with meat, vegetarian or vegan sausages.
- Not a fan of pumpkin? Use butternut squash or sweet potato instead.
- Make a big batch of this, because it freezes really well for easy week night meals.
Serving: 1serving | Calories: 307kcal | Carbohydrates: 34g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 893mg | Potassium: 779mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11440IU | Vitamin C: 26.1mg | Calcium: 161mg | Iron: 5.5mg