Beef Sausages & Mushroom Gravy

While the pumpkin is roasting, place the caramelised onion & parsley beef sausages on a lined oven tray. Bake for 10 minutes, then turn the sausages and continue baking until browned and cooked through, 10-15 minutes. Meanwhile, thinly slice the sage leaves. Finely chop the garlic. Roughly chop the silverbeet.

Heat a large frying pan over a medium heat, then add the butter, sage and 1/2 the garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the light thickened cream, until smooth. Stir in the grated Parmesan cheese and a pinch of pepper. Pour the sauce over the pumpkin in the baking dish, then bake until golden and bubbling, 10-15 minutes.

While the gratin is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the silverbeet and remaining garlic and cook, until fragrant and wilted, 1-2 minutes. Transfer to a bowl. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the mushrooms and cook, tossing, until browned and softened, 6-8 minutes. Add the gravy granules and the water and cook, stirring until the gravy is smooth and slightly thickened, 1-2 minutes.