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For the squash:
2 small to medium-sized butternut squash, halved and seeded
2 tbsp olive oil
8 Richmond thick sausages
4 rashers lean rindless back bacon, halved lengthways
2 red peppers, quartered and deseeded
2-3 flat mushrooms, cut into large chunks
8 cherry tomatoes
To serve:
200 ml (7 fl oz) ready prepared gravy
Chopped parsley to garnish
Freshly ground black pepper to garnish
Preheat oven to 200 C, 400 F or gas mark 6. Place the butternut squash on a baking sheet and lightly brush with a little of the oil. Bake for
20 minutes.
Meanwhile, wrap sausages in the bacon and bake for 10 minutes with the squash. Remove the squash and sausages from the oven and scoop out a little of the flesh to make a bigger dip in the squash.
Arrange the sausages, peppers, mushrooms and cherry tomatoes in the squash and return to oven. Bake for a further 15 minutes. Brush with the remaining oil and with foil. Bake for 15 minutes.
Warm the gravy and drizzle over the squash. Sprinkle with parsley and freshly ground black pepper.
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