Chunks of British pork sausage and sweet butternut squash, threaded onto skewers and grilled over direct heat for a simple, satisfying meal.
Ingredients
cut into 2-3cm chunks
peeled, deseeded and cut into 2cm cubes
to taste
to taste
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smokeandsoil.com/recipes/pork-sausage-and-butternut-squash-skewers
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Butternut squash is a good source of fibre, vitamins A and C.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
20g
protein
25g
carbs
30g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, versatile tomato chutney that is cooked in the kitchen to accompany a wide range of grilled meats and vegetables.
Prepare the skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. In a large bowl, toss the butternut squash cubes with the olive oil, salt, and pepper until evenly coated.
Assemble the skewers
Thread the sausage chunks and butternut squash cubes onto the skewers, alternating between them. Aim for 3-4 pieces of each per skewer.
Grill the skewers
Place the skewers on the hot grill over direct heat. Cook for 15-20 minutes, turning every 4-5 minutes, until the sausage is cooked through and the squash is tender and lightly charred.
Rest and serve
Remove the skewers from the grill and let them rest for a few minutes before serving. They are excellent served with a simple green salad and a dollop of chutney.
Health Notes
Butternut squash is a good source of fibre, vitamins A and C.
Per serving (estimate)
450
kcal
20g
protein
25g
carbs
30g
fat
