Pumpkin with Sausages and Spicy Harissa Sauce: A Hearty Autumn Dish in the Oven

Ingredients

For the pumpkin with sausages:

• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp tomato puree
• 1 tbsp harissa
• 8 smoked sausages
• 2 red onions, sliced
• 1 large butternut squash, peeled and sliced into 2 cm pieces
• A small handful of parsley, finely chopped
• Young potatoes and herbs for serving (optional)

For the harissa:

• 300 g chili peppers
• 3 cloves of garlic
• 4 pinches of ground coriander
• 3 pinches of ground cumin
• 3 pinches of salt
• 1-2 tbsp olive oil

Preparation

Pumpkin with sausages:

1. Preheat the oven to 200 °C.
2. In a large bowl, mix the fennel, paprika, cumin, olive oil, honey, tomato puree, and harissa.
3. Add the sausages, onion, and pumpkin, and gently mix to coat all ingredients evenly with the spices.
4. Spread the mixture in a baking dish in an even layer.
5. Bake for 30–40 minutes, stirring occasionally, until the ingredients are browned.
6. Sprinkle with parsley and serve with young potatoes and herbs.

Harissa:

1. Wash and dry the chili peppers, leaving the seeds.
2. Peel the garlic.
3. In a blender, combine the peppers, garlic, coriander, cumin, and salt, and blend until smooth.
4. Add the olive oil and mix. Store the finished sauce in the refrigerator.