DukesHill Ingredients
2 sausages, skinned
Regular price
Regular price £0.00 Sale price £4.95
75g black pudding, diced into 1cm cubes or crumbled
Regular price
Regular price £0.00 Sale price £4.95
Other Ingredients
1 small butternut or coquina squash (min 600g)
1 tbsp olive oil
20g butter
1 onion, peeled and sliced
3 garlic cloves, peeled and crushed
2 thyme sprigs, leaves removed, and stalks discarded
50g red lentils
300ml veg stock
pinch of salt
freshly ground black pepper


Rated 5 stars by 1 users

I quite often find myself with a few leftover sausages or a piece of black pudding especially after a weekend of cooked breakfasts. This economical and tasty supper dish made by stretching out a couple of sausages and a small piece of black pudding using red lentils, stuffed into roasted squash, makes a perfect mid week meal.
Category Dinner
Serving 2
Prep Time 15 minutes
Cook Time 1.25 hours


  1. Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.

  1. Step 2 Start by cutting the squash lengthways and scooping out the seeds and soft surrounding to create a deep well. Place on an oiled baking tray cut side up, criss cross the flesh and drizzle a little oil and seasoning over the halves. Cover with foil and pop in the oven for 45 mins, until the flesh is tender.

  1. Step 3 Heat the butter in a pan and gently sauté the onion for 2-3 minutes before adding the crushed garlic for a further two minutes.

  1. Step 4 Turn the heat up and add the sausage meat for 3 mins, digging into it with a spoon or fork to break up into crumbs as it cooks.

  1. Step 5 Turn the heat down and add the red lentils followed by the stock. Cover with a lid and cook over a low to medium heat for 25 minutes until the lentils are cooked through. Stir through the thyme leaves, black pudding and seasoning.

  1. Step 6 Fill the cooked squash halves and return to the oven, uncovered for 15 mins.

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