Roast Sausage Pumpkin Lentil Stew

Name: Roast Sausage Pumpkin Lentil Stew
Total time: 45 min
Ingredients: 450 g sausages (2 per person); 800 g pumpkin (peeled & cut into wedges); 2 red onion (peeled & cut into wedges); 2 sprigs sage leaves; 2 tbsp olive oil; 1 tsp chilli flakes; 1 heaped tbsp honey; 350 g tinned Puy lentils (pre cooked); 1 small bunch cavelo nero (tough stalks removed); 250 ml chicken stock; 6 slices prosciutto; 2 tbsp flat leaf parsley; sourdough bread (to serve)

45 mins

650 cals per serving

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.

Equipment

Shallow casserole dish

Tongs

Wooden spoon

Method

Preheat the oven to 200˚C

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.

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.

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

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