Method

Pre-heat the oven to 200°C.

Slice the squash in half and scoop out the seeds. Season with salt and pepper and drizzle over a little olive oil and rub it over the squash. Place onto a baking tray cut side down and roast for 30-40 minutes until the flesh is soft.

Meanwhile, you can prepare your pangrattato. Add 1 tbsp of olive oil to a frying pan on a medium heat, when the oil is hot add the chopped garlic, sage and rosemary and fry for 1-2 minutes. Add the panko breadcrumbs and parmesan and fry until golden brown and crispy. Season with salt and pepper. Keep stirring the breadcrumbs so they don’t burn.

When the squash is roasted and soft. Scoop out the insides and add to a blender. Add the mascarpone and season with salt and pepper. Blitz until smooth and set aside for later.

Boil a kettle of water. Pour into a medium-large saucepan and add the table salt. Once boiling, add the pasta and cook to packet instructions.

In a large frying pan (enough to hold the pasta too), add 1 tsp of olive oil and fry the sausages until brown and caramelised. Break the sausages up with spoon as you cook them. Once brown add the garlic and chilli flakes and cook for 1-2 minutes.

Add the squash purée into the pan with the sausages and add 1-2 ladles of pasta water. Stir and taste for seasoning. Let it simmer for a couple of minutes whilst you finish the last step.

Drain the pasta and add into the sauce. Give it a good stir and serve straight away. Scatter over the pangrattato.

Enjoy!

Method

In a large bowl, add the sausage, bacon, sprouts, spring onions, soy sauce, garlic and ginger. Season with a little salt and pepper but not too much as the sausages will be seasoned already. Give it a good mix so everything is evenly distributed. If you wanted to, you could leave to marinade overnight.

You can make the sauce ahead of time too, in a small saucepan add all the ingredients for the dipping sauce, stirring to combine everything well and break down the cranberry sauce. Simmer for a few minutes on a low-medium heat but keeping an eye on it so it doesn’t burn.

Once it’s at the point that the sauce will stick to the back of a spoon, sieve it into a small bowl and push through as much of the liquid as you can. Set that bowl aside to cool for later. You can discard the bits left over in the sieve.

When you’re ready to start making the gyoza, divide the meat mixture into 30 balls (approximately a large tablespoon each). Place one ball in the middle of each dumpling wrapper then moisten the edge of the wrapper in a semi-circle (this will help the folds stick).

To fold the gyoza, pick up the wrapper and fold over the filling, making 5 small pleated creases to completely seal the edges together. Repeat until all the gyoza are done. You can see how to do it in this video.

Use a steamer to cook the gyoza for about 10 minutes. I use some baking paper on the bottom with a few holes pieced into it so they don’t stick. Make sure the gyoza are not touching each other as they will expand so you’ll need to cook them in batches.

Serve with the dipping sauce. Enjoy!