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October 18, 2014 / mintcustard

Pumpkin and sausage pilaf


These cold evenings really make you want to hunker down, eat comfort food and spend time by a roaring fire. A big steaming bowl of deliciously autumnal flavours hits the right spot.

For some reason or other pumpkins and squashes are only really favoured for their carving qualities in the UK but we are missing out on an wonderful vegetable. I love to roast squashes, simply. Slicked with a little olive oil, scattered with salt and freshly ground pepper I pop chunks of squash onto a baking tray and into a hot oven for 30 to 45 minutes until the squash yields to a knife point and is a litle charred at the edges. Strip off the pumpkin skin and put to one side.

pumpkin and sausage pilaf

pumpkin and sausage pilaf

To make a pilaf simple cook down a finely chopped onion and a clove of garlic in a splash of oil and a knob of butter until soft, golden and sticky. Take about 6 to 8 sausages, pinch and twist them into three or four smaller sausages. Pop them into a pan and brown the sausages off on all sides. Add several handfulls of basmati rice and turn them over in the sausage drippings until the rice becomes translucent. Pour over enough chicken stock to cover, stir and simmer gently until the rice is almost cooked through. If you need to add

Roasted butternut squash

Roasted butternut squash

more stock then please do.  Place the roasted squash on top and turn through the rice. Cook until the rice is done and the squash is warmed through.

Serve with a nice glass of cold white wine and a crisp green salad.

If you feel like leaving out the sausages and using mushrooms instead you can.

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