BBQ sausages with butternut pumpkin mash
SmartPoints® value per serving
Extra lean beef sausages
8 thin, (8 x 58g)
¼ cup(s), (60ml)
Pumpkin, butternut, raw
1000 g, peeled, cut into 3cm chunks
Reduced fat oil spread
Baby spinach leaves
280 g, leaves
Dried chilli flakes
1 x 3 second spray(s)
- Preheat oven to 200°C. Place sausages in a baking dish and lightly spray with oil. Bake for 25 minutes. Brush sausages with sauce and bake for a further 7-10 minutes or until cooked through.
- Meanwhile, place pumpkin in a large saucepan, cover with cold water and bring to the boil. Cook for 15-20 minutes or until tender. Drain and mash with spread. Season with salt and pepper and cover to keep warm.
- Wilt spinach with a splash of water in a large frying pan over medium heat—you may need to do this in batches. Drain any excess liquid from pan, then add chilli. Season with salt and pepper.
- Serve sausages and mash with spinach.
TIP: Add 4-5 whole garlic cloves when boiling the pumpkin.