DukesHill Ingredients
2 x 400g pack sausages
Regular price
Regular price £0.00 Sale price £4.95
Other Ingredients
2 tbsp vegetable oil
1 onion, peeled and roughly chopped
2 sticks celery, sliced
2 cloves garlic, peeled and sliced
2 carrots, peeled and diced into 1cm cubes
½ butternut squash, peeled and diced into 1cm cubes
2 tsp sugar
½ tsp salt
½ tsp cumin
1 tsp ground coriander
¼ tsp chilli flakes
1 tsp turmeric
freshly ground black pepper
3 tsp ginger puree/paste
1 x 400g tin chopped tomatoes
150ml water
1 x 400g tin coconut milk
100g green lentils or puy lentils
200g spinach, roughly chopped
1 x 400g tin butterbeans, drained and rinsed (or 1/2 720g jar)

Sausage & Squash with Ginger & Lentils

Rated 5 stars by 1 users

This healthy sausage recipe was in part inspired by my Mother who loves eating way more than 'five a day' when it comes to vegetables - perhaps that's why she's still playing golf in her nineties! A filling, nutritious and tasty one pot supper dish that combines DukesHill's finest sausages with warming vegetables and lentils. Perfect for dining with family and friends.
Category Dinner
Serving 6
Prep Time 20 minutes
Cook Time 1.10 hours


  1. Step 1 Pre heat oven to 180’C/160’C fan/gas mark 4.

  1. Step 2 Heat the oil in a large casserole pot over a medium heat and brown the sausages for 10 minutes, turning throughout to brown evenly. Remove the sausages to a plate.

  1. Step 3 Turn the heat down and add the onion, celery, garlic, carrot and squash. Gently sauté for 10 minutes. Sprinkle over the spices, sugar and ginger paste and cook for a further minute.

  1. Step 4 Turn up the heat and tip in the tomatoes, water, coconut milk and lentils and stir thoroughly. Allow to come to a gentle simmer (about 5 minutes) then stir in the sausages, spinach and butterbeans. Place the lid on the casserole and pop in the oven for 45 minutes.

  1. Step 5 Serve in bowls. No accompaniment is needed.

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