Smoky BBQ sausages with butternut squash mash
Reduced fat pork sausages, grilled
WW BBQ Sauce
1000 g, peeled, deseeded and cut into 3cm chunks
Low Fat Spread
300 g, young leaf
Calorie controlled cooking spray
½ teaspoons, level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sausages into a roasting tin, mist with cooking spray and bake for 25 minutes. Brush the sausages with the WW Smoky BBQ Sauce and continue to bake for 7-10 minutes, until cooked through.
- Meanwhile, put the butternut squash in a large pan, cover with cold water and bring to the boil. Cook for 15-20 minutes, until tender, then drain and mash with the low-fat spread. Season to taste and keep warm while you prepare the spinach.
- Wilt the spinach with a splash of water in a large pan set over a medium heat – you may need to do this in batches. Drain any excess liquid from the pan, then add the chilli flakes. Season to taste and stir to combine.
- Serve the sausages and mash with the spinach on the side.