Squash Stuffed with Sausage & Black Pudding

I quite often find myself with a few leftover sausages or a piece of black pudding especially after a weekend of cooked breakfasts. This economical and tasty supper dish made by stretching out a couple of sausages and a small piece of black pudding using red lentils, stuffed into roasted squash, makes a perfect mid week meal.

September 13, 2019
: 2
: 15 min
: 1 hr 25 min
: 1 hr 40 min
: Moderately easy

The sausage, black pudding and lentil mixture can be used to stuff any variety of squash, or marrow or aubergines. Delicious also with pasta.


  • 2 sausages, skinned
  • 75g black pudding, diced into 1cm cubes or crumbled
  • 1 small butternut or coquina squash (min 600g)
  • 1 tbsp olive oil
  • seasoning
  • 20g butter
  • 1 onion, peeled and sliced
  • 3 garlic cloves, peeled and crushed
  • 2 thyme sprigs, leaves removed, and stalks discarded
  • 50g red lentils
  • 300ml veg stock
  • pinch of salt
  • freshly ground black pepper
  • Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.
  • Step 2 Start by cutting the squash lengthways and scooping out the seeds and soft surrounding to create a deep well. Place on an oiled baking tray cut side up, criss cross the flesh and drizzle a little oil and seasoning over the halves. Cover with foil and pop in the oven for 45 mins, until the flesh is tender.
  • Step 3 Heat the butter in a pan and gently sauté the onion for 2-3 minutes before adding the crushed garlic for a further two minutes.
  • Step 4 Turn the heat up and add the sausage meat for 3 mins, digging into it with a spoon or fork to break up into crumbs as it cooks.
  • Step 5 Turn the heat down and add the red lentils followed by the stock. Cover with a lid and cook over a low to medium heat for 25 minutes until the lentils are cooked through. Stir through the thyme leaves, black pudding and seasoning.
  • Step 6 Fill the cooked squash halves and return to the oven, uncovered for 15 mins.
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