Roast pumpkin, red onion and sausage
“Look for small, nutty kabocha, jap, golden nugget or butternut squash.”
- 2 red onions
- 8 Italian-style (coarse) pork sausages
- 1 kg pumpkin, scrubbed
- 2 tbsp olive oil
- Sea salt and pepper
- Few sprigs of thyme
- Few sprigs of rosemary
Tomato salsa
- 500g chopped tomatoes
- 2 tbsp olive oil
- 2 garlic cloves
- pinch of dried chilli flakes
- 1/2 tsp sea salt
- 1/2 tsp sugar
- a few torn basil
Method
Preheat oven to 200C. Peel the onions and cut into quarters. Prick the sausages well. Cut the unpeeled pumpkin in half and then into 2cm wide wedges, discarding seeds.
Tumble the lot into a roasting pan lined with greaseproof paper, sitting some of the wedges skin-side down.
Drizzle with olive oil, scatter with sea salt and pepper, thyme and rosemary, and toss. Roast for
1 hour, or until tender and scorched.
Gently heat the tomato salsa. Pile the onions, sausages and pumpkin wedges on four warm dinner plates, spoon over the hot tomato salsa and tuck in a little extra fresh rosemary.
Serves 4.
Tomato salsa
Combine tomatoes with olive oil, smashed garlic cloves, dried chilli flakes, sea salt, sugar and a few torn basil leaves in a saucepan and bring to the boil, stirring.
Cook down for 15 mins, stirring occasionally, until thick. Goes well with roasted pumpkin, eggplant, zucchini and most autumn vegetables.
Makes about 250mL.
