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.
