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Roasted Squash & Sausage Salad

Roasted Squash & Sausage Salad

Rating
4.5rating out of 5

(306 reviews from our customers)

Prep Time

45 min

Cuisine

Fusion

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Spring-onion
1 spring onion
Cumberland sausages 2
4 Cumberland sausages †
Hazelnuts
1 bag of hazelnuts (25g) †
Corn-lettuce
50g lamb's lettuce
ground-coriander
2 tsp ground coriander
fresh-coriander
5g coriander
quinoa
70g quinoa
Onion marmalade 2
1 onion marmalade pot (40g)
cider-vinegar
1 cider vinegar sachet (15ml)
Butternut-sqaush
1 whole butternut squash
You Will Need
Rolling pin, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 spring onion
  • 4 Cumberland sausages<span class="strong">†</span>
  • 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.
Ingredients contain
1 red onion
red onion
1 spring onion
spring onion
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
1 bag of hazelnuts (25g)
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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Serve the roasted squash and sliced sausage over the quinoa & lamb's lettuce salad

Break the roasted red onion into petals over the top, then garnish with the toasted hazelnuts and coriander leaves

Drizzle over the onion marmalade dressing all over

Enjoy!

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