For me this time of year yells 'comfort food' and nothing signifies comfort food more than a sausage casserole. As always, look for good quality sausages from you local butcher. Buy eight sausages, preferably pork but feel free to experiment with other flavours. Prick the sausages several times, heat 25g butter in a casserole pan, add the sausages and lightly fry for about 5-6 minutes until light brown on the outside. Add 2 peeled and thinly sliced onions and 1 clove crushed garlic and cook until soft. Add 4 chopped sage leaves, 1 butternut squash, peeled and cut into a large dice. Give a good stir, add 1 tbsp caster sugar and 1 tbsp white wine vinegar. Cook for further 3-4 minutes, then add 1 small tinned of chopped tomatoes, 1 small tin of cannellini beans and 250ml chicken stock. Season with salt and pepper. Cover and place in an oven preheated to 180C and cook for approximately 45 minutes, remove from oven, check the seasoning and sprinkle with plenty of freshly chopped parsley. Serve straight away.