Sausage and squash casserole

I had a great haul a few months ago, where I found enough meat and vegetables to not only make one of my favourite suppers, but provide for a few more dinners as well.  So...

Sausage and squash casserole

I picked up carrots, celery, onions, sausages, tinned tomatoes, and butternut squash.  Total cost was around €3. 

I also had some leftover salami, which gave the dish some extra meatiness.

Sausage casserole is one of my go to meals, so to get the produce to make it, as well as keep some vegetables back for future dishes* , as WELL as try a new ingredient, is a complete bonus.

So .. 

 -   Brown the sausages in a pan.  I often prefer to slow cook the whole caboodle; some folks don't like the texture, but I quite like it.

 - Saute the veg in the same pan for 10 minutes or so, adding a little salt and pepper of course.

 - Meanwhile put the tomatoes and squash in a saucepan and simmer for 30 minutes, or more, ideally.

 - Season with herbs, spoon of mustard, spoon of ketchup or tomato puree, and a bit more salt and pepper.

 - There's a secret ingredient I tried...

 

Yup, marmalade.  It gave the casserole some sweetness and a nice bitterness as well, the citrus also cuts through the fat from the sausages.  I'd go easy on it though.

The finished article...

Serve with mashed potatoes, or just on its own, this was enough for 4 servings.

* - I was able to make a heck of a lot of vegetable and chicken soup with the veg too.

A great result.