BBQ sausages with butternut pumpkin mash
If you’re a bangers-and-mash fan, you’ll love this seriously tasty twist of barbecue-glazed sausages with the nutty sweetness of butternut pumpkin and a hint of chilli!
Extra lean beef sausage
8 thin, (8 x 58g)
¼ cup(s), (60ml)
1 kg, peeled, cut into 3cm chunks
Reduced fat oil spread
280 g, leaves
Dried chilli flakes
1 x 3 second spray(s)
- Preheat oven to 200°C. Place sausages in a roasting pan and lightly spray with oil. Bake for 25 minutes. Brush sausages with sauce and bake for a further 5–7 minutes or until well glazed and cooked through.
- Meanwhile, cook pumpkin in a large saucepan of boiling water for about 15 minutes or until tender. Drain and return to same saucepan. Add oil spread and mash until smooth. Season with salt and pepper and cover to keep warm.
- Heat a large non-stick frying pan over medium heat. Add spinach and cook, turning occasionally, until just wilted. Sprinkle with chilli and season with salt and pepper.
- Serve sausages and mash with spinach.
TIP: For a less spicy spinach side, replace the chilli flakes with a squeeze of lemon.