- 2 small butternut squash (halved lengthways)
- 2 tbsp olive oil
- 1 red onion (chopped)
- 2 tbsp pine nuts
- 25g (1oz) dried sour cherries or cranberries
- 6 sausages
- 40g (1.5oz) Gruyère cheese (grated)
Preheat the oven to 200°C/180°C fan oven/gas mark 6
Scoop the seeds out of the butternut squash halves and put them into a large roasting tin. Season well and drizzle with 1 tbsp oil. Roast for 30 minutes
Heat the remaining oil in a pan and cook the red onion over a medium heat for about 10 minutes until starting to soften and turn golden. Stir in the pine nuts and cook for 1 minute. Tip into a bowl and the sour cherries or cranberries. Season well.
Split the sausages and put the meat into the bowl. Mix everything together with your hands until combined. Spoon the mixture evenly into the hollows in the squash. Sprinkle with the cheese.