vegetarian-stuffing.jpgVeggie Stuffing

Serves 8


1 small butternut squash, quartered and deseeded
2 red onions, peeled and quartered
50g dried cranberries
2 tbsp pine nuts
500g stale bread
300ml semi skimmed milk
2 tbsp pine nuts
2 tbsp Olive oil
30g fresh sage
1 pinch ground cinnamon
1 pinch ground coriander


Step 1: Preheat the oven to 180°C.
Step 2: Place the squash in the roasting tray, skin side down. Scatter the onions over and drizzle with 1 tbsp of olive oil. Add the cinnamon, coriander and season with salt and pepper and toss. Roast for 40 minutes.
Step 3: Roughly chop the sage leaves, cranberries and pine nuts the toss with 1 tbsp of oil. Scatter over the roasted squash, roast for a further 5 minutes then remove and leave to cool.
Step 4: Tear the bread into a bowl and cover with the milk, leave to soak for a few minutes.
Step 5: Squeeze out any excess milk, the. Tear the bread into the cool tray of roasted veg. Mix well using your hands to squash everything together, add more salt and pepper to taste.
Step 6: Line a baking dish or pudding tray with greaseproof paper and pack in the stuffing mixture. Drizzle over 1 tbsp oil and bake for 60-70 minutes until golden.

Flip onto a plate and serve.