"I am the scrooge who relishes the end of summer, and who welcomes the darker evenings with open arms. After patiently waiting for tomatoes and aubergines to be done with their performance, autumn brings its own bounty of vegetables back into play, with squash, cauliflower and dark, leafy greens being some of my favourites. They're ideal for loading into comforting dishes to hunker down with, and lend even the most indulgent meals a bit of goodness."
"Over a medium flame, heat three tablespoons of the oil in a large, shallow casserole dish for which you have a lid. Tip in the chopped onion and cook, stirring, for 15 minutes, until softened. Add the garlic and rosemary, and cook for another five minutes. Put a large frying pan on a medium-high heat, add a tablespoon of oil, then lay in the sausages and fry, turning often, for about five minutes, until nicely browned all over."
"Add the squash to the onion pan, pour in the stock, cover and leave to simmer for five minutes. Drain the butter beans into a sieve, rinse them under the cold tap, then stir into the sausage pan, cover and simmer for 20 minutes. Put three tablespoons of oil in a large frying pan over a medium heat, tip in the breadcrumbs and toast for about five minutes, until golden and crisp. Season with salt and leave to cool."
A hearty autumn recipe pairs browned pork sausages with cubed butternut squash, butter beans and cavolo nero in a shallow casserole. Onions are softened with garlic and rosemary, then combined with stock to simmer the squash briefly before adding rinsed butter beans to cook through. Sourdough breadcrumbs are toasted until golden and used as a crunchy finish. The dish is brightened with grated parmesan and lemon zest and juice, and seasoned with salt and pepper. Total cook time is just over an hour, yielding four portions of warming, balanced comfort food.
Read at www.theguardian.com
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