Vegetarian Stuffing
Bake a beautiful stuffing for an impressive addition to a festive table.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
½ butternut squash
3 tbsp olive oil
1 red onion (chopped)
½ tsp ground cinnamon
½ tsp Ground coriander
12 Sage leaves (roughly chopped)
100 g Dried cranberries
30 g Pecan nuts
40 g pine nuts
150 g Bread (stale)
200 ml milk of choice
salt & pepper
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Place the butternut squash halve skin side down in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, or until tender.
- Heat 2 tablespoons of olive oil in a frying pan. Pan fry the red onion, sage, cranberries, pecans and pine nuts for 5 minutes. Add the cinnamon and coriander and cook for another 2 minutes, stirring well.
- Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the pan with the onion.
- Scoop the flesh out of the butternut squash skin and add to the pan too. Mix well and season to taste.
- Line a loaf tin with baking paper and add the stuffing mixture. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the baking paper to help you lift it out of the tin, then confidently flip it on to a plate and serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost fully before reheating in the oven.
