Sausage and a Pumpkin Mash

• pork sausages 8 plump ones
• seedy mustard 2 tablespoons
• smooth Dijon mustard a tablespoon
• runny honey 3 heaping tablespoons
• lemon juice 2 tablespoons
• butternut, pumpkin, or other winter squash 2 pounds (1kg)
• a knob of butter (you really dont need much)

1. Preheat the oven to 400F (200C).
2. Put the sausages in a baking pan large enough to take them in a single layer.
3. If they overlap, they wont cook properly.
4. In a bowl mix the mustards, honey, and lemon juice and stir well.
5. Pour them over the sausages and toss gently.
6. Bake for twenty-five to thirty minutes, rolling the sausages over in the honey and mustard mixture once or twice, so that they eventually take on a sticky, glossy coat.
7. For the mash: peel the squash, cut it in half lengthwise, and pull out the fibers.
8. Cut the flesh into thick pieces and pile into a metal colander or steamer basket.
9. Steam, covered, for about twenty minutes until tender.
10. Remove the squash from the heat, put it into the bowl of a stand mixer fitted with the paddle attachment, and mash with the butter and a little black pepper until thoroughly smooth.
11. It is probably worth remembering that children generally hate lumps in food.
12. Divide the mash among four plates and pop the sausages on top.

pork sausages, seedy mustard, runny honey, lemon juice, butternut, butter

Taken from www.epicurious.com/recipes/food/views/sausage-and-a-pumpkin-mash-381659 (may not work)