This One Pot Sausage Pumpkin and Bean Casserole recipe is a great way to use up the insides of a pumpkin around Halloween rather than letting it go to waste. The large pumpkins you buy for carving are perfectly good to eat, but you can also buy much smaller cooking pumpkins throughout Autumn. Pumpkins are relatively cheap and are also highly nutritious. They are also a low carb alternative to pasta rice and potatoes.
Each year in the UK, we throw away around 15 million pumpkins. It’s crazy to think this vegetable is mainly grown only to be binned. It takes five whole months to grow a pumpkin and when we waste it, we waste all the resources that go into growing them. Food waste also produces harmful methane gases which contribute significantly towards climate change. This Sausage Pumpkin and Bean Casserole recipe is a great way to use the insides of a pumpkin. For more ideas on what to make with pumpkin and pumpkin recipes, check out this blog What can I make with Pumpkin?
How to cut up a pumpkin
Pumpkins are quite hard vegetables and can be tricky to chop up due to their size. You will need a large, sharp knife. Cut the pumpkin into quarters to make it more manageable. Use a spoon to scoop out the seeds. A potato peeler is good for removing the skin, or you can use a sharp knife. Once the skin is removed, chop the pumpkin flesh into bite sized chunks.
You can keep the Sausage Pumpkin and Bean Casserole in the fridge for 2 -3 days. It will also freeze and is best eaten within 3 months. It will still be safe to eat after the 3 months, but the quality and texture may start to deteriorate.
One Pot Sausage Pumpkin and Bean Casserole
- 2 tbsp olive oil organic, fairtrade
- 8 thin pork sausages organic, cut in half
- 1 onions organic, peeled and diced
- 1 garlic cloves organic, peeled and crushed
- 1 tbsp fresh sage organic, chopped
- 1 kg pumpkin organic, small/medium, flesh cut into bite sized chunks
- 1 tbsp plain flour organic
- 1 tsp runny honey organic, fairtrade
- 1 tsp dijon mustard organic
- 1 tbsp worcestershire sauce organic
- 415 g baked beans organic, tinned
- 400 g chopped tomatoes organic, tinned
- 500 ml chicken stock organic
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 2 tbsp fresh parsley organic, chopped
- 4 baking potaotes organic
- Pre-heat the oven to 180°F/350°F/gas mark 4. Heat the oil in a large pan or oven proof casserole dish over a medium heat and fry the sausages for 4 - 5 minutes until they have some colour.
- Add the onion and fry for 3 minutes, then add the garlic and sage and fry for a further 3 minutes, whilst stirring.
- Stir in the pumpkin and flour then add the honey, dijon mustard worcestershire sauce, baked beans, tinned tomatoes and stock. Season with salt and pepper and bring to the boil.
- Wash the potatoes and prick the skins with a fork then place on a baking tray in the oven.
- Cover the casserole dish and bake in the oven for about 1 hour. Sprinkle with the chopped parsley and serve with the baked potatoes.