Banger And Pears With Blue Cheese Crumble

Serves 2. 

You will need: 
––1 butternut squash, halved, peeled and deseeded
––1 tablespoon rapeseed oil
––60g blue cheese
––2 slices of bread
––1 tablespoon butter
––6 sausages
––2 pears, thinly sliced (about 175g)
––1 red onion thinly sliced
––1 tablespoon brown sugar
––100ml white wine
––2 tablespoons butter
––A good pinch of ground nutmeg
––Salt and pepper 

Preheat the oven to 200°C, 400°F, Gas 6. Cut the squash into chunks, toss with a little oil and roast in an ovenproof dish for 30-40 minutes until tender. Blitz the blue cheese and the bread in a food processor. Melt the butter over a medium heat in an ovenproof pan and add the sausages. Brown the sausages on all sides then add the thinly sliced pear and the sliced red onion to the pan and cook for about five minutes to soften, then sprinkle in the brown sugar and add the white wine. Bring to the boil and simmer for five minutes to reduce the liquid. Crumble the blue cheese and bread mix over the top and place in the oven for 5-10 minutes until the crumble topping is golden. Mash the roast butternut squash with the butter, salt, pepper and nutmeg and top it with the sausage and pear bake to serve.