Pumpkin is one of vegetables that signals a change of season in the kitchen. As the clocks move and we leave the lighter nights behind, the light and fresh dishes we’ve become accustomed to over the summer months are replaced with more hearty and robust meals.
It also means an abundance of home grown seasonal vegetables – along with the appearance of colourful beetroots, swiss chard, and kale and parsnips, pumpkins bring some much needed brightness to darker days.
Pumpkin is one of my regulars in these hearty and satisfying meals as it’s so versatile and nourishing and I love to roast it with other ingredients or use it in soups and casseroles.
Great selection of pumpkin available
There’s such a great selection available at this time time of year and they all have great flavour. Don’t be put off by the tough skin, pumpkin can be roasted with the skin on and then it’s easily removed once cooked.
This sausage and pumpkin recipe is one of my favourite autumn comfort food meals and is great for limiting the amount of washing up as it’s all cooked in one pan. I used Red Kuri pumpkin for this recipe but any squash or pumpkin will work and it’s also a good way to use up any leftover Halloween pumpkin.
A great one pan supper
Made with a few key ingredients
| Servings | Prep Time |
| 4 | 15 |
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This one pan dish is a real winner and lets face who doesn't like sausages. In this recipe I used spicy Italian sausages but any pork sausage will be perfect. If using pork sausages a good pinch of chilli flakes will add a welcome kick to the dish.
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- 2-3 tbsp olive or rapeseed oil
- 8 Italian sausages
- 1 large red onion cut into sliced into wedges
- 2 large garlic clove - finely chopped
- 1 small pumpkin - chopped into wedges
- 1 red pepper or a mix of peppers cut into chunks
- 200 ml cider
- 200 ml chicken stock
- 300 g orzo
- 1 sprig sage
- 2 tbsp parsely chopped
- 1 tbsp sage chopped
- salt and pepper
- Heat the oil in roasting tin and brown the sausages. Set aside.
- Add the pumpkin and the red pepper to the pan and cook for 2-3 minutes. Add the onion and garlic and continue cooking for 2 minutes.
- Return the sausages to the pan, add the cider and the stock, season well and add the sprig of sage to the pan.
- Transfer the roasting ton to the oven and cook for 15 minutes. Add the orzo, stir to mix well, adding more stock if required. Retrn to the oven and continue cooking for approximately 10 minutes until the orzo is cooked. Add the chopped parsely and sage
- Add the chopped parsley and sage. To save on washing up, serve the dish up at the table in the dish it was cooked in.
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