I am not a fan of beans, but tryng to make myself like them! This recipe is so tasty that I didn’t notice they were in there!
1 butternut squash, peeled, deseeded and cut into chunks
1 x 250g pack of sausages, each cut in half
1 x 290g jar of tomato and chilli pasta sauce
1 x 410g tin butterbeans, drained and rinsed
1 tbsp of breadcrumbs
1 tbsp grated parmesan
chopped flat leaf parsley
Preheat oven to 200 c.
Cook the squash in boiling salted water for 5 mins until tender, then drain.
Fry the sausages in tbsp of olive oil until golden. Remove from pan and set aside.
In the same pan, lightly brown the squash in a tbsp of olive oil.
Return the sausages to the pan, add the pasta sauce and butterbeans, season well and tip into oven proof dish.
Mix the breadcrumbs, parmesan and parsley together and scatter on top. Drizzle some olive oil over the top and nbake on a high shelf for 20 mins till golden.