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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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!
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
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
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!
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
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!