A wholesome dish for autumn or winter with good dose of umami. Sausage, squash and some greens like kale and spinach, always a delightful pairing.
Choose sausages that do not contain onion or garlic, or other FODMAPs like honey. If you can’t find low FODMAP sausages in the supermarket, you can ask your local butcher to make some for you.
1 tbsp olive oil
200 g swede (peeled & cubed)
200 g Japanese pumpkin/ Kabocha squash (small, with orange flesh and dark green skin) (peeled & cubed)
300 g potato (peeled & cubed)
Season with salt & pepper
2 tbsp garlic infused oil
40 g (1/2 cup) leek (green tips only, finely sliced)
1 red peppers (deseeded & diced)
400 g pork, beef or lamb sausages (no onion or garlic) (chopped into small pieces)
60 g (2 cups) baby kale or baby spinach (chopped)
Serves 8 people
12 large egg
125 ml (1/2 cup) lactose free or non-dairy milk
1/2 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
- Preheat the oven to 200ºC (400ºF) bake function. Peel and dice the sweet potato, pumpkin, and potato. Place in a roasting tray, drizzle with olive oil and season well with salt and pepper. Bake in a single layer for 20 minutes until soft.
- While the roast veggies cook, prep your leek, red capsicum/pepper, and sausage. Heat a large frypan over medium-high heat. Once hot, add the garlic infused oil, leek tips and red capsicum, cook for a few minutes until fragrant. Then place to one side. Next, add the diced sausages to the pan and fry until cooked through.
- Grease a large casserole dish. Add the sausages, leek and red capsicum/pepper, and roast veggies. Mix through the chopped spinach. In a large bowl, whisk together the eggs, low FODMAP milk, salt, black pepper and dried oregano until well combined. Then pour evenly over the ingredients in the casserole dish.
- Bake uncovered for 25 to 30 minutes until the eggs are just set and slightly golden. Enjoy hot or cold.
PS this recipe reheats well in the microwave!