Squash mash with lentils and sausages
The harlequin squash is an ideal size for 2 people and its dense flesh does not turn watery when cooked.
- 1 harlequin squash, stem removed, washed and unpeeled
- 1 scant cup of red lentils, rinsed in cold water - no need to pre-soak
- 1 teaspoon vegetable bullion
- 2 tablespoons olive oil or butter
- Freshly ground black pepper
- 6 Good quality sausages
- 50g Oven-dried tomatoes or sun dried tomatoes
- Halve the squash, scoop out and discard the seeds
- Cut the squash into 6 pieces cutting from the top, down - as you would segment an orange. *See Chef's notes.
- Place in a pan and cover in boiling water.
- Add the rinsed red lentils and the bullion and Boil, covered for about 12 minutes or until the squash is soft.
- Carefully remove the squash pieces, and allow to cool a little then scoop the squash flesh from the skin and add to a bowl, season with pepper, add the butter or oil and mash with a fork.
- Drain the lentils and mix in with the squash mash. The red lentils do tend to beak p but they still add another flavour element to this dish.
- Meanwhile grill the sausages for 10 to 15 minutes, turning now and then.
Arrange the sausages and squash mash on a plate and serve with a small portion of oven dried tomatoes as relish.
Since this recipe was made, I now think the best way to prepare small to medium sized summer squash is just to halve, scoop out the seeds, (as pictured) and then boil the two halves for 12 minutes. Test with a fork and then scoop out the flesh.
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