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Cover - Roast Sausage Pumpkin Lentil Stew

Roast Sausage Pumpkin Lentil Stew

45 mins
650 cals per serving
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Donal's Notes

Choose the best quality thick butchers sausages for this dish and feel free to add any root vegetables you fancy to roast off in the oven alongside them.

Ingredients

sausages
sausages
pumpkin
pumpkin
red onions
red onions
sage leaves
sage leaves
olive oil
olive oil
chilli flakes
chilli flakes
honey
honey
tinned Puy lentils
tinned Puy lentils
cavelo nero
cavelo nero
chicken stock
chicken stock
prosciutto
prosciutto
flat leaf parsley
flat leaf parsley
sourdough bread
sourdough bread

Equipment

Shallow casserole dish
Shallow casserole dish
Tongs
Tongs
Wooden spoon
Wooden spoon

Method

1

Preheat the oven to 200˚C

2

Place the sausages, pumpkin, onions and sage in a large low sided casserole with a lid. Drizzle generously with oil, chilli flakes and honey, toss to coat completely. Season generously with sea salt and ground black pepper and place in the oven to roast for 35 minutes or until the pumpkin is tender and the edges begin to caramelise.

3

Remove from the oven and gently stir through the lentils, cavolo nero and chicken stock and lay slices of prosciutto on top of the dish.

4

Place back in the oven to roast for a further 6-8 minutes until the cavolo nero is tender and the prosciutto has crisped.

5

Serve to the table sprinkled with parsley alongside some crusty bread.

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