Sausage and Squash

In keeping with this week's English theme, here is another perfect recipe from Nigel Slater, his seasonal spin on traditional "Sausage and Mash."  What can I say, except that this is one of my favorite meals that I've eaten lately.  Simple to prepare, satisfying in every way.  A crisp green salad is the perfect accompaniment.

A note: for "pumpkin" here, read "any available winter squash."

SAUSAGE AND A PUMPKIN MASH
from Tender by Nigel Slater

enough for 4

pork sausages - 8 plump ones
seedy mustard - 2 Tablespoons
smooth Dijon mustard - a Tablespoon
honey - 3 heaping Tablespoons
lemon juice - 2 Tablespoons
butternut or other winter squash - 2 lbs
a knob of butter (you really don't need much)
freshly ground black pepper

Preheat the oven to 400 degrees.  Put the sausages in a baking pan large enough to take them in a single layer.  If they overlap, they won't cook properly.  In a bowl mix the mustards, honey and lemon juice and stir well.  Pour them over the sausages and toss gently.  Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture a few times, so that they eventually take on a sticky, glossy coat.

For the mash: peel the squash, cut it in half lengthwise, and pull out the fibers.  Cut the flesh into thick pieces and pile into a metal colander or steamer basket.  Steam, covered, for about twenty minutes until tender.

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.  (Alternatively, you can put it into a wide bowl and mash with a fork or potato ricer.)  

Divide the mash among four plates and pop the sausages on top.