- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Hot dogs and fries have been given a low-fat gourmet makeover in this tasty baguette with pumpkin chips recipe.
Ingredients
- 800g butternut pumpkin, peeled, cut into 2cm-thick batons
- 2 tablespoons olive oil
- 8 (375g) pork sausages
- 2 medium brown onions, thinly sliced
- 1 (480g) baguette
- 1/4 cup Coles Simply Less whole-egg aioli
- 1 cup firmly packed watercress sprigs
- Fruit chutney, to serve
Method
- Step 1Cook pumpkin in a large saucepan of boiling water for 4 to 5 minutes or until just tender. Drain. Cool slightly. Place pumpkin and oil in a large bowl. Toss to coat.
- Step 2Heat a greased barbecue plate or chargrill on medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until cooked through.
- Step 3Cook pumpkin chips and onions with the sausages, turning, for 4 to 5 minutes or until lightly browned.
- Step 4Cut bread in four equal portions. Cut baguettes along tops (don’t cut all the way through). Open out. Spread aioli on 1 side of each baguette. Top with sausages, onion, watercress and chutney. Serve baguettes with pumpkin chips.
Nutrition
3080 kj
Energy
24.9g
Fat Total
4.6g
Saturated Fat
9g
Fibre
29.5g
Protein
45mg
Cholesterol
1259mg
Sodium
99.8g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Craig Wall, Al Richardson & Andrew Young
- Publication: Super Food Ideas
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