Name: Vegetarian stuffing
Total time: 1 h
Yield: Serves 8 as a side
Ingredients: 1 squash, deseeded and cut into 2cm chunks (no need to peel); 2 tbsp olive oil, plus a drizzle; 2 onions, finely chopped; 2 cloves garlic, crushed; a small bunch sage, finely chopped; a grating nutmeg, plus a little extra; 30g dried cranberries; 300g sourdough, cut into 2cm pieces; 2 eggs, beaten; unsalted butter, for the baking dish; 50g gruyère (or vegetarian alternative), finely grated

1 squash
deseeded and cut into 2cm chunks (no need to peel)
2 tbsp olive oil
plus a drizzle
2 onions
finely chopped
2 cloves garlic
crushed
a small bunch sage
finely chopped
a grating nutmeg
plus a little extra
30g dried cranberries
300g sourdough
cut into 2cm pieces
2 eggs
beaten
unsalted butter
for the baking dish
50g gruyère (or vegetarian alternative)
finely grated

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Toss the squash pieces on a baking tray with the olive oil, season well and roast for 30-40 minutes or until the skin and flesh are tender and lightly golden around the edges.
step 2
Meanwhile, fry the onions in a drizzle of oil in a frying pan until soft, then stir in the garlic, sage and nutmeg. Fry for 1 minute more, season, then scrape into a bowl and leave to cool.
step 3
Fold the cooked squash, cranberries, bread and eggs into the softened onions. Mix everything well, mashing some of the squash into the mixture. Transfer to a buttered deep 30cm x 20cm baking dish.
step 4
Scatter over the cheese and a grating more of nutmeg. Bake for 25-30 minutes or until golden, crisp topped and piping hot throughout.