12 higher-welfare chipolata sausages , linked together
a few sprigs of sage
extra virgin olive oil
1 large knob of unsalted butter
1 large pinch of cumin seeds
1 whole nutmeg , for grating
4 eating apples , such as Cox’s or Braeburn
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By Ginny Rolfe
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Peel the squash, then cut in half and get the kids to scoop out the seeds – these can be roasted later. Cut squash into even chunks and cook in a pan of boiling salted water for about 30 minutes, until soft (to check, insert a knife into the flesh). Drain in a colander, and allow to steam dry for a few minutes.
Preheat the oven to 190ºC/gas 5. While the squash is cooking, ask the kids to untwist the sausage links, then shape into 2 coils. Get them to pick and poke sage leaves into the sausage coils at intervals. Stick wooden skewers through the coils to keep them intact.
When it’s cooled a little, the children can mash the squash with a drizzle of extra virgin olive oil, the butter, cumin and a good grating of nutmeg, then season with sea salt and black pepper, to taste.
Cut the apples into wedges, then pop the sausages and apples on a baking tray with any extra sage leaves – and the seeds from the squash, if you like. Drizzle with olive oil, then bake for 30 to 35 minutes, until the sausages are golden and crispy, and the apples golden and soft. Cut the sausages into wedges and serve with the roasted apples, the squash mash, gravy or chutney, and some steamed green beans or broccolini.