RecipesDinner
Dinner
Sausage Casserole with Butternut and Sage
Sausages, butternut squash and butter beans simmered in tomato with sage, served in bowls. A budget one-pot dinner.
- Serves
- 4
- Prep
- 15min
- Cook
- 45min
- Total
- 60min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 363kcal
- Protein
- 24.7g
- Carbs
- 45.3g
- Fat
- 10.8g
- Fibre
- 10.8g
Ingredients
For 4 servings · MetricUS
- 400greduced-fat pork sausages
- 1butternut squashabout 500g peeled and cubed
- 1onion, diced
- 2 clovesgarlic, crushed
- 1 tbspolive oil
- 400gchopped tomatoes
- 400gbutter beansdrained
- 180mlchicken stockhot
- 1 tbspfresh sage, choppedor 1 tsp dried
- salt and black pepperto taste
- 14 ozreduced-fat pork sausages
- 1butternut squashabout 18 oz peeled and cubed
- 1onion, diced
- 2 clovesgarlic, crushed
- 1 tbspolive oil
- 14 ozdiced tomatoes
- 14 ozbutter beansdrained
- ¾ cupchicken stockhot
- 1 tbspfresh sage, choppedor 1 tsp dried
- salt and black pepperto taste
Method
Brown the sausages.
Heat the oil in a large pan over a medium-high heat. Brown the sausages on all sides for 5 to 6 minutes, then lift out and set aside.
Build the casserole.
Soften the onion in the same pan for 5 minutes. Stir in the garlic and cook for 1 minute.
Add the chopped tomatoes, stock, sage and butternut squash. Return the sausages, whole or sliced into chunks.
Simmer.
Cover and simmer gently for 25 to 30 minutes, until the squash is tender and the sausages are cooked through.
Stir in the drained butter beans and simmer uncovered for a further 5 minutes to heat through and thicken slightly.
Serve.
Season to taste and serve a quarter per person.