The Dish: Pumpkin Sausage Bake

Feeds 4 people:

-- 1 lb of pumpkin, cubed
-- 2 sweet Italian sausages, sliced
-- 6 Tbs butter
-- 4 sprigs of Thyme
-- Dash of cinnamon
-- Dash of cumin
-- Dash of curry
-- ¼ tsp lemon juice
-- ½ cup parmesan cheese
-- ¼ cup breadcrumbs
-- ¼ cup olive oil
-- Salt and Pepper to taste

For the roasted Pumpkin

-- Cut approx one pound of pumpkin into the same size pieces, so they all finish cooking at the same time. 

-- Lay pumpkin flat on a roasting tray, dot with whole butter, S&P and thyme springs. Sprinkle the pumpkin with a light dust of cinnamon, cumin and curry. 

-- Before roasting, add a small amount of water to bottom of pan, this will help add steam to the cooking process. 

-- Roast pumpkin on 375 for about 40 minutes or until is tender. 

-- After roasting, remove skin.  Place in food processor with a small amount of water, salt and pepper, lemon juice to taste. 

-- Boil sausages for five minutes and then cut into slices.  Place slices in olive oil in a hot frying pan over medium heat.  Sauté until they are carmelized.  Set aside.

-- Mix squash puree, ¼ cup parmesan cheese, 2 tbs whole butter, salt and pepper, and sausages into a bowl.

-- Put mixture into a casserole dish.  Top with breadcrumbs, ¼ cup parmesan cheese, and dot with butter.  Bake at 350 until golden brown.