6
Sausage Polpette with Butternut Squash Fettucine
1. Remove the skins from the sausages and roll the meat into small balls. Spray oil
into a pan and add the meatballs. Cook until browned then remove from the pan.
2. Finely dice carrot, onion and garlic and add to the pan. Cook until they have
softened and add the meatballs back to the pan. Pour in passata and add a sprin-
kling of oregano and basil and let it simmer.
3. Peel butternut squash and place onto the spiralizer - you may need to cut the
squash, depending on size.
4. Using the ribbon blade, spiralize the butternut squash into long ribbons and place
the ribbons onto a baking tray lined with greaseproof paper and place into the oven
at 180°C.
5. Bake for 10 minutes until the squash is aldente. Do not overcook as it will
become too soft.
6. Place the butternut into a bowl and spoon the sausage polpette over the top.
Serve it with a sprinkling of crushed black pepper and fresh basil.
5 Cumberland or herby sausages
1 Garlic clove
700ml passata
Pinch of oregano
1 butternut squash
Pinch of basil
1 carrot
Spray oil
1 onion
