SQUASH AND SAUSAGE RECIPES

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

Steps:

• 1. Preheat the oven to 200ºC/400°F/gas 6.
  2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
  3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
  4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
  5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
  6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
  7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
  8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
  9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.