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Ingredients

800g butternut pumpkin, peeled, cut into 2cm-thick batons
2 tablespoons olive oil
8 (375g) pork sausages
2 medium brown onions, thinly sliced
1 (480g) baguette
1/4 cup Coles Simply Less whole-egg aioli
1 cup firmly packed watercress sprigs
Fruit chutney, to serve

Method

Step 1 Cook pumpkin in a large saucepan of boiling water for 4 to 5 minutes or until just tender. Drain. Cool slightly. Place pumpkin and oil in a large bowl. Toss to coat.
Step 2 Heat a greased barbecue plate or chargrill on medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until cooked through.
Step 3 Cook pumpkin chips and onions with the sausages, turning, for 4 to 5 minutes or until lightly browned.
Step 4 Cut bread in four equal portions. Cut baguettes along tops (don't cut all the way through). Open out. Spread aioli on 1 side of each baguette. Top with sausages, onion, watercress and chutney. Serve baguettes with pumpkin chips.

Sausage baguettes with pumpkin chips

How to make Sausage baguettes with pumpkin chips

Ingredients

Method