Simple Supper: Sausages & Butternut Squash Mash

This post was originally planned for last Monday, can you believe it?! However – slight hiccup because *hands up who forgot to write it* … and then I was out all day, and then I was sick. Not, oh my I have a cough but I can’t move my head sick. The upside was I watched the first five Harry Potter movies… and then got too sad watching Alan Rickman and had to stop. I’ve still got six and both sevens waiting for me, but I think a glass of wine will be required to get through them.

Now, back to the post at hand…

Sausages and mash is one of our favourite simple meals, even when we both ate meat! The difference is now that we buy vegan sausages (this time it was Linda McCartney’s) … that’s the only difference. You can easily make this meal with pork or any other sausage you have to hand, and it can be doubled or tripled as required to feed a crowd.

In this simple supper idea we give things an air of ‘lots of effort’ in the taste department with the addition of sweet, stir fried apples and the brightness of our root vegetable mash, made from butternut squash and sweet potatoes. There’s even an option to add an added dynamic to your gravy – slosh in a bit of Worcestershire sauce and a few healthy swishes of hot sauce and, boom: whole new level achieved in the gravy steaks.

Simple Supper: Sausages & Butternut Squash Mash

  • Prep: 5 minutes
  • Cook: 20 minutes
  • Total: 25 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 4

Ingredients

  • 2 small sweet potatoes, diced
  • 3/4 butternut squash, peeled and diced
  • 2 apples, cored and sliced into wedges
  • 2 heads broccoli, chopped into florets
  • 1/4 tsp ground cumin
  • 1/8 - 1/4 tsp garlic powder
  • 1/8 tsp ground nutmeg
  • gravy granules
  • Worcestershire sauce
  • hot sauce (optional)

Directions

  1. Prepare the mash Add the chopped butternut squash and sweet potato to a large saucepan. Cover them with water and bring to a boil (I used boiled water from the kettle to speed this up). Boil until the vegetables are soft and can be pierced easily through the center with a fork - should take no longer than 20 minutes, depending on the size of your chopped vegetables.
  2. Cook your sausages Meanwhile, cook your sausages according to the packet instructions - mine usually take about 15 minutes under the grill.
  3. Apples and Broccoli Heat a little oil in a frying pan and add the sliced apples. Fry gently until lightly browned all over.
  4. Steam or boil your broccoli until tender. Drain if boiling once the florets are tender. Both of these should be done inside of 10 minutes.
  5. Gravy Add your gravy granules of choice, Worcestershire sauce and hot sauce to a jug and make up desired quantity with boiling water. Stir vigorously and pop on the table, it's ready to go when you are!
  6. Mash Once your vegetables are soft, drain off the water, add the cumin, garlic powder and nutmeg and mash until smooth. If you want a velvety smooth mash - and extra washing up - add them to a food processor. Otherwise just mash with a potato masher until most of the lumps are gone.
  7. Serve Dish up with a healthy portion of the mash, sausages, broccoli and apples. I like to put the apples next to or on top of the sausages, but that's just me! Then drown/drizzle with gravy.

Notes

Chop the butternut squash smaller than the sweet potatoes as it takes longer to cook and this will bring them to readiness at more of the same time.

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