Roasted Honeynut squash with caramelised pork

Honeynut squash is a much smaller relative of your more well-known butternut squash. Their skins are a lot thinner, which means you don’t have to peel them before roasting, and all their flavours are more concentrated in their smaller forms. Their natural sweetness harmonises with the heat and salt from the pork, and the herbiness in the sage butter drizzled over this ultimate pasta comfort meal.

Using sausage-meat here is a quick and easy way to add all the flavours that pair well with the squash as they are already infused into the pork, but you can just as easily use pork mince and add your own flavours to your liking.

Serves 2

Used in this recipe

Handmade Free-Range Pork & Chilli Sausages

Pork & Chilli Sausages (420g)

£4.85Read more

Pork Mince (500g)

£6.45 £1.29/100gAdd to box

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Ingredients

2 honeynut squash, halved and seeds removed
6 Dorset Meat Company Pork & Chilli Sausages (420g)
or
Dorset Meat Company Free Range Pork Mince (500g) seasoned to your preference
2 large knobs of salted butter
Handful of sage leaves
1-2 tbsp brown sugar
320g pappardelle pasta
Drizzle olive oil
Sea salt

Method

Preheat the oven to 220°C whilst you prep the squash. Drizzle with oil, season with salt, and place face-down on a baking tray. Roast these for around 30 minutes, until the edges of the flesh are charred.
Set a saucepan of lightly salted water to boil and add the pasta. Cook to specifications and drain.
Slice through the skins of the sausages with a sharp knife and remove the meat inside. Fry them in a non-stick pan on a medium-high heat with the brown sugar until browned, this should take 5-10 minutes. The pork will also begin to crisp as the sugar caramelises. Remove from the pan and cover to keep warm.
Remove the honeynuts from the oven and leave to cool before peeling the skin.
In the meantime, put the butter into the now empty pan and heat until it begins to foam and the nutty aromas are released as the butter starts to caramelise. Add the sage leaves at this stage so they crisp up, and remove from the heat. Be careful to keep an eye on it at this stage so as to not to let the butter and sage burn.
Slice the peeled squash into bitesize pieces, and serve with the meat and pasta. Pour the sage butter over each dish (including those crispy leaves) and combine to coat.

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