Toad in the hole with pumpkin batter

1. Preheat oven to 180 ºC. 
2. Put the pumpkin in the oven to roast until tender.
3. When cooked remove from the oven and cool.
4. In a blender combine ¼ cup thyme leaves, eggs, 1 cup milk, cooled pumpkin, melted butter, ½ tsp bp and flour.
5. Season and blend until smooth. Set aside to rest.
6. Pour 2 tbs of oil into an oven dish with high sides (at least 5cm).
7. Put the sausages in the dish and roast for 10 minutes.
8. Just before you remove the sausages from the oven give the batter another quick blend.
9. Then while the fat is still spitting-hot, pour the batter over the sausages to just cover.
10. Return at once to the oven, and bake for a further 20 minutes, or until puffed up and golden brown.
11. Combine the tomatoes and courgettes with a few thyme leaves, a dash of olive oil  and season well.
12. Serve straight away with the tomato salad and some chutney on the side.

And more:

• Add some smoked paprika, capers, olives  or chopped parsley to the courgette salad.
• If you use less sausages there maybe some leftover batter. You can freeze this to use another time.