- Gluten free
- Dairy free
375g Eureka sausages (coming soon!) 2 x 320g packs prepared butternut squash 1 red chilli, deseeded and finely diced (leave in the seeds for more spice!) 1 tsp cumin seeds 1/2 tbsp oil 1 x 150g pot natural dairy free yogurt (sprinkle with desiccated coconut or add tablespoon of coconut cream to your yogurt) 1 garlic clove, crushed Juice of 1/2 lemon 1 x 200g pack kale Season to taste with salt and freshly ground black pepper.
Creating this Treasure
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the sausages, squash, chilli, cumin seeds and oil in a large roasting tin; toss. Roast for 40 minutes; turn the sausages once halfway.
- Meanwhile, stir the yogurt, garlic and lemon juice with a pinch of salt. Put the kale in a colander in the sink and pour over a kettle of freshly boiled water; drain.
- After the 40 minutes, add the kale to the tin. Toss and return to the oven for a final 5 minutes.