Caramelised red onion sausage and mash

Preparation

Slice the top off the garlic bulbs. Peel, deseed and cut the butternut squash into chunks. Chop the rosemary leaves.

Method

1. 1 Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
2. 2 Toss the squash and garlic bulb in 1 tbsp olive oil, season and roast for 30 minutes.
3. 3 Sprinkle over the rosemary and roast for a further 10-15 minutes.
4. 4 Meanwhile, use the remaining oil to grease a pan and fry the sausages for 10-15 minutes until cooked through.
5. 5 Lift out the sausages, then add the caramelised onions and flour to the pan and stir for 30 seconds.
6. 6 Pour in the stock and bring to a simmer, then return the sausages to the pan.
7. 7 Squeeze out the garlic and roughly mash with the butternut squash and butter.
8. 8 Serve with the sausages and caramelised onion gravy.