Smoky BBQ sausages with butternut squash mash
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Try this delicious twist on traditional bangers and mash.
Ingredients
Reduced fat pork sausages, grilled
8 medium
Hot & spicy BBQ sauce
60 g
Butternut Squash
1000 g, peeled, deseeded and cut into 3cm chunks
Low Fat Spread
1 tablespoon(s)
Spinach
300 g, young leaf
Calorie controlled cooking spray
4 spray(s)
Chilli flakes
½ teaspoon(s), level
Instructions
1
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.
2
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.
3
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.
4
Serve the sausages and mash with the spinach on the side.
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