Sausage and a Pumpkin Mash

Preheat the oven to 400F (200C).

Put the sausages in a baking pan large enough to take them in a single layer.

If they overlap, they wont 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 twenty-five to thirty minutes, rolling the sausages over in the honey and mustard mixture once or twice, 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.

It is probably worth remembering that children generally hate lumps in food.

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