The Dish: Pumpkin Sausage Bake
The Dish Archive: 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.