Roasted venison sausages and butternut squash with mash and buttered leek gravy

This was more of a "what on earth am I going to cook for dinner tonight?" moment. I looked in fridge, freezer and vegetable bowl and this is what I came up with. It tasted really good and would definitely make again. Think the squash would be optional.

As an aside this is sausage and mash that is good for you! My nutritionist told me that venison sausages are good for you as they have a higher proportion of meat in them, and the meat is less intensively reared, therefore better quality too. The squash has vitamin E that is great for the skin, the potatoes potassium and the leeks are high in anti nasty qualities.

Ingredients:

• 6 venison sausages
• 1 butternut squash, peeled and chopped
• 1 red onion, peeled and quartered
• Couple of cloves of garlic, peeled
• 3 white potatoes, peeled and chopped
• Knob of butter and splash of milk for mashing
• 3 leeks, washed and chopped
• Large knob of butter
• 1/2 pint of vegetable stock

Method:

Preheat oven to 180 degrees. In large roasting tray put in sausages, squash, onions and garlic. Drizzle with Olive oil. Put in oven for approx 40 minutes. Check occasionally to turn sausages and squash.

Meanwhile make mash. Boil potatoes for about 20 minutes, then mash with butter and milk. Set to one side.

For gravy. Soften leeks in melted butter for about 10 minutes. Add hot stock and bring to the boil and then simmer for about 5 minutes.

In warm bowls place mash, followed by sausages and roasted veg. Spoon over generous amount of leeky gravy. Season with freshly ground black pepper. Done.