Sausage and Mustard Casserole
with Roasted Butternut Wedges
Roasted butternut is a delicious and nutritious alternative to potato. We like to roast the butternut with the skin on as it saves time and the skin is full of nutrients and fibre. We hope you enjoy this creamy sausage casserole with its new easy cook accomplice!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
300
Brown Basmati Rice
1
Onion
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Tarragon
2
British Smoked Bacon Lardons
1
Chicken Stock Pot
1
Wholegrain Mustard
(Contains Mustard)
1
Creme Fraiche
(Contains Milk)
1
Baby Spinach
8
Toulouse Sausage
(Contains Cereals containing gluten, Sulphites)
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Put a pot of water on high heat (this will be for the rice). Preheat your oven to 200 degrees. Line a baking tray with parchment paper. Slice the butternut squash in half lengthways and scoop out the seeds. Cut the slimmer top part off and separate from the bulbous bottom (no need to peel!). Chop each piece into six wedges.
Pop the wedges onto the baking tray. Season with salt and drizzle on a glug of oil. Toss and then roast on the top shelf of your oven for 30 mins. Turn halfway. When the pot of water comes to the boil add the basmati rice with a pinch of salt and cook for 25 mins uncovered.
Heat a casserole pan over medium heat and add a splash of oil. Add the Toulouse sausages and cook for 12-15 mins turning frequently until they are browned all over and cooked through. Tip: The sausage is cooked when it is no longer pink in the middle.
Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic. Remove the top and bottom of the courgette. Cut it lengthways into four long strips and then chop each strip into 1cm chunks. Pull the tarragon leaves off their stalks. Discard the stalks and roughly chop the leaves.
When your sausages are cooked remove them from the pan and keep to one side. Drain off any excess oil and return it to medium heat. Add the pancetta and onion to the pan for 5 mins until your pancetta has browned and your onion has softened. Then add your courgette and cook for another 2 mins.
Next, add your garlic, cook for 1 minute more and then add the chicken stock pot. Add the water (amount specified in the ingredient list) to the pan and bring to the boil. Stir and then reduce the heat to low and simmer for 7-10 mins.
Slice your sausages into bite-sized pieces and return them to the pan along with the baby spinach. Stir in half the wholegrain mustard and the crème fraÎche. Cook until your sauce is bubbling, and your courgette is soft. Taste your sauce and add more mustard if necessary and stir in your tarragon leaves.
Drain your rice into a colander. Season with salt and black pepper to taste. Spoon a helping of rice and your sausage casserole onto a each plate. Pop your butternut wedges on top and tuck in!
