Pumpkin mash makes a sweet and colourful bed for bangers and caramelised red onions.
Ingredients
- 1.2kg butternut pumpkin, peeled, deseeded, coarsely chopped
- 1 tablespoon olive oil
- 8 Peppercorn thick pork, ginger & shallot sausages
- 2 red onions, halved, thinly sliced
- 2 tablespoons balsamic vinegar
Method
- Step 1Place the pumpkin in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes or until soft. Transfer to a bowl. Use a potato masher or fork to mash until almost smooth. Season with salt and pepper.
- Step 2Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the sausages to the pan and cook, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 3Add the onion to the pan and cook, stirring, for 3 minutes or until the onion softens slightly. Add the vinegar and cook, stirring, for 1 minute or until heated through. Divide the mash among serving plates. Top with the sausages and spoon over the onion mixture. Season with pepper to serve.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2922 kj
Energy
48g
Fat Total
18g
Saturated Fat
10g
Fibre
31g
Protein
122mg
Cholesterol
1311.44mg
Sodium
20g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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