For this nutty, herby sausage salad, you'll roast squash, red onions and British sausages until golden brown. Toss with quinoa, spring onions, hazelnuts and a sweet onion marmalade dressing to serve.
Prep Time
45 min
Cuisine
Fusion
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1 bag of hazelnuts (25g)<span class="strong">†</span>
50g lamb's lettuce
2 tsp ground coriander
5g coriander
70g quinoa
1 onion marmalade pot (40g)
1 cider vinegar sachet (15ml)
Whole butternut squash
Typical Values
per 100g
per serving
Energy
581 kJ 139 kcal
2926 kJ 702 kcal
Fat of which saturates
7.2 g 1.8 g
36.2 g 9.1 g
Carbohydrate of which sugars
10.8 g 5.3 g
54.4 g 26.5 g
Fibre
1.9 g
9.8 g
Protein
5.1 g
25.6 g
Salt
0.29 g
1.44 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
hazelnut (100%) May contain peanut, sesame & other nuts
50g lamb's lettuce
lamb's lettuce
2 tsp ground coriander
ground coriander
5g coriander
coriander (100%)
70g quinoa
quinoa(100%)
1 onion marmalade pot (40g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
1 cider vinegar sachet (15ml)
cider vinegar (100%)
Whole butternut squash
butternut squash
Allergens
Allergens highlighted by † (sulphites, gluten, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel the butternut squash and cut in half using a sharp knife
Tip: Drizzle the knife with a little vegetable oil for easier chopping
Scoop out the seeds with a spoon and discard
Slice finely into half-moons
2
Cut the red onion[s] into wedges
Add the sliced butternut squash to a baking tray with a drizzle of olive oil
Add the ground coriander to the squash with a generous pinch of salt and give everything a good mix up
3
Add the onion wedges and sausages to the tray, spreading them out evenly
Put the tray in the oven for 25-30 min or until everything's cooked through and tender
Tip: Cooking for 4? Use 2 trays!
4
Meanwhile, rinse the quinoa under cold running water
Add the quinoa to a pot with a matching lid with 250ml [500ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
5
Whilst the quinoa is cooking, slice the spring onion[s] finely on the diagonal
Chop the coriander roughly, including the stalks (reserve some leaves for garnish)
Combine the onion marmalade, cider vinegar and 2 tbsp [4 tbsp] olive oil and season with a pinch of salt and pepper – this is your onion marmalade dressing
6
Heat a small, dry pan over a medium heat
Crush the hazelnuts roughly in the bag with a rolling pin
Once hot, add the hazelnuts to the pan and cook for 2-3 min or until toasted and fragrant
Tip: Watch them like a hawk so you don't burn them!
7
Add the sliced spring onion, chopped coriander and lamb's lettuce to the cooked quinoa
Season with a pinch of salt and pepper and mix everything together – this is your quinoa & lamb's lettuce salad
Slice the cooked sausages in half on the diagonal
8
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