Roast Sausage Pumpkin & Lentil Stew | DonalSkehan.com
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Roast Sausage Pumpkin & Lentil Stew

December 11

Choose the best quality thick butchers sausages for this dish and feel free to add any root vegetables you fancy to roast off in the oven alongside them.

  • serves Serves 4
  • time 45 mins


  1. 1. Preheat the oven to 200˚C.
  2. 2. Place the sausages, pumpkin, onions and sage in a large low sided casserole with a lid. Drizzle generously with oil, chilli flakes and honey, toss to coat completely. Season generously with sea salt and ground black pepper and place in the oven to roast for 35 minutes or until the pumpkin is tender and the edges begin to caramelise.
  3. 3. Remove from the oven and gently stir through the lentils, cavolo nero and chicken stock and lay slices of prosciutto on top of the dish.
  4. 4. Place back in the oven to roast for a further 6-8 minutes until the cavolo nero is tender and the prosciutto has crisped.
  5. 5. Serve to the table sprinkled with parsley alongside some crusty bread.

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450g best quality butchers sausages (or 2 per person)

800g small pumpkin, peeled and cut into wedges, 

2 red onions, peeled and cut into wedges

2 sprigs of sage, leaves picked

2 tbsp olive oil

1 tsp chilli flakes

1 heaped tbsp honey

350g Puy lentils, pre cooked

1 small bunch cavolo nero, tough stalks removed 

250ml chicken stock

6 slices prosciutto

2 tbsp chopped parsley

Crusty bread, to serve