Squash and smashed sausage gratin, with grain mustard and sage
Pumpkins and squashes herald the start of autumn, when thoughts turn to cooking warming, nourishing food. This is when these versatile ingredients shine. Varieties are countless, but worth a special mention are crown prince, butternut and - my favourite - delica, with its dense, intensely sweet, rich and buttery flesh. Always look for bright skin without blemishes and ensure it is firm to the touch. Gratins are the ultimate one-pot wonder. A good one delivers bags of pleasure and this dish is no exception. Here, the flavour that comes from the squash ties in brilliantly with the mustard and the sage.
Yield
Serves 6
Ingredients
Step 1
Heat the oven to 180°C/fan oven 160°C/mark 4. Place a large heavy-based pan over a medium heat and add 1tbsp of the rapeseed oil.
Step 2
Add the squash, season with sea salt and freshly ground black pepper, and cook for 8-10 minutes, stirring regularly. Remove the squash from the pan and keep to one side.
Step 3
Add another Itbsp rapeseed oil to the pan, add the shallots, and season with sea salt and freshly ground black pepper. Cook for 5 minutes, stirring regularly. Add the sweet smoked paprika and cook for a further 2 minutes.
Step 4
Return the squash to the pan, deglaze with vermouth, cook for 2 minutes, then remove everything from the pan. Set aside.
Step 5
Return the pan to a medium heat and add the remaining 1tbsp rapeseed oil. Add the pork sausages and brown them for 2 minutes.
Step 6
Crush the sausages up with a fork and cook for a further 2 minutes. Add the sage, the grain mustard and the single cream, and cook for another minute. Remove the pan from the heat, add in the gherkin and stir well.
Step 7
Place all the cooked ingredients into an ovenproof dish, mix together, sprinkle the grated Parmesan on top and bake in the centre of the oven until well browned (which takes about 15-20 minutes). Allow to rest for 10 minutes before serving; scattered with a few fried sage leaves.
