This by far as been my favourite creation to date. It was made mostly using leftovers or food made in advance so although it looks quite fiddly, it was actually really quick and easy to make.
Ingredients – Serves 2
1 Small butternut squash
125g Chestnut Mushrooms, halved
2 Quorn (syn free) or Fry’s Traditional vegetarian family sausages (vegan friendly)
150g of Spiced Red Cabbage
Selection of green vegetables (I used green beans, edamame & garden peas), my Caramelised Onion Gravy & dried parsley to serve
1. Cut the butternut squash in half, spray with fry light, season with salt and pepper. Place on a baking tray lined with foil and roast for 25 minutes. Add the sausages and mushroom to the tray and bake for another 20 minutes until cooked & the squash is nice and soft.
2. Lightly cook the greens and keep warm. Heat the red cabbage & gravy in the microwave (or stovetop).
3. Assemble the dish. Spoon the red cabbage in the centre of two plates. Slice the squash horizontally (removing the outer skin) and arrange 2 slices on top of the cabbage. Slice each sausage into 4 diagonal pieces and together with the cooked mushrooms, pile on top of the squash slices. Scatter around the greens, pour over the gravy and sprinkle with dried parsley to serve.
Slimming World – Count 1 syn per serving (to cover orange juice in Red Cabbage & Sausages) Gravy has negligible syns.