Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
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.
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.
Scatter over the cheese and a grating more of nutmeg. Bake for 25-30 minutes or until golden, crisp topped and piping hot throughout.