Recipe for roasted Butternut with garlicky, fresh dill yoghurt, 100% beef sausage and toasted pumpkin seeds
2 beef sausages
1/2 butternut – peel and dice (2cm cubes)
3g dill – chop finely
1/4 clove garlic clove – crush, peel and chop finely
5g pumpkin seeds
1/8 red onion – cut into wedges
1/4 lemon – juice
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry)
Preheat the oven to 200°C.
Prepare all ingredients as indicated above.
Place the butternut cubes and onion wedges onto a tin foil lined tray. Drizzle over some olive oil and season with salt and pepper. Roast for about 40 minutes or until golden and softened. The onion may cook faster than the butternut so check after 25 minutes and when the onion is golden and soft, remove it.
Mix together the yoghurt, chopped dill, garlic and lemon juice and season with salt and pepper to taste.
Toast the pumpkin seeds in a hot pan, when they swell and start to pop then they are ready – should take about 5 minutes.
Put a little glug of olive oil in a frying pan on medium to high heat. When the pan is hot, cook the beef sausages for about 15 minutes until golden and cooked through. Give the pan a shake from time to time.
To serve, divide the butternut and onion between the plates, dress with the yoghurt and an extra drizzle of olive oil and top with pumpkin seeds. Add the beef sausages on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.