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Roasted squash with sausage & mozzarella
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900g butternut squash or pumpkin, unpeeled, seeds removed, cut into about 12 wedges
2 tsp Filippo Berio Mild & Light Olive Oil
5 small fresh sage leaves
2 free-range pork sausages (from the butcher’s counter)
125g ball buffalo mozzarella, torn
Finely grated zest of 1 lemon
For the dressing:
25g Cooks’ Ingredients Flat Leaf Parsley, leaves only, finely chopped
1 tsp caster sugar
4 tsp white wine vinegar
2 tbsp Jamie Oliver Extra Virgin Olive Oil
1. Preheat the oven to 200°C, gas mark 6. Rub the squash with half the olive oil and spread out on a baking sheet. Season and toss with the sage. Roast for 30-35 minutes, turning halfway through, until crisp at the edges and tender.
2. Meanwhile, heat a frying pan with a drop of olive oil over a medium heat. Squeeze the meat from the sausages into the pan, breaking up into pieces. Fry for 15 minutes, stirring occasionally, until golden and crisp. Remove to a plate lined with kitchen paper.
3. Mix the parsley with the sugar and vinegar. Whisk in the olive oil and season to taste.
4. Divide the squash and sage among plates, then top with the mozzarella, sausage and lemon zest. Spoon over the dressing to serve.
Typical values per serving:
This recipe was first published in December 2014.