Sausage hash

Butternut squash, sausage and spinach hash

Give family-favourite sausages a colourful veg-packed twist with this all-in-one satisfying dish

, 31 March 2016

(49 votes)

Butternut squash, sausage and spinach hash

  • 35 Mins

  • Serves: 4

This veg combo also makes a great side dish to go with roasts - just leave out the sausages

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Nutritional Info
Each 353g serving contains

  • Energy

    1536KJ

    367KCAL

    18%

  • Fat

    19.1g

    med

    27%

  • Saturates

    4.6g

    low

    23%

  • Sugars

    9.9g

    low

    11%

  • Salt

    1.41g

    med

    24%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 1tbsp olive oil
  • 150g frozen sliced red onion
  • 2tsp frozen chopped garlic
  • 6 Chosen by you Frozen Cumberland Sausages
  • 500g frozen chopped butternut squash
  • 200g frozen peas
  • 250g frozen whole leaf spinach
  • 1tbsp chopped fresh parsley
Method

  • Preheat the oven to 200C /180C Fan/Gas 6. Heat the olive oil in a pan, add the onion and cook over a medium heat for 3 mins.

  • Add the garlic and cook for 1 min more. Increase the heat, add the sausages and cook, stirring, for 3 mins or until browned.

  • Add the butternut squash and mix well. Transfer the mixture to an ovenproof dish and cook in the oven for 25 mins.

  • Add the peas and spinach, stir to mix and return to the oven to cook for 10 mins more. Sprinkle over the chopped parsley and serve.