A dish filled with cranberry and squash stuffing

Vegetarian stuffing

  • serves 8 as a side
  • Easy

This veggie stuffing is a real crowdpleaser, packed with nutty squash, tangy dried cranberries and sage. You can make the mixture up to two days ahead and keep chilled until baking


Try this vegetarian stuffing, then check out our sage and onion stuffing, chestnut stuffing and sausage meat stuffing.



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


  • 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.

Find more Christmas trimming recipes

Pork Stuffing Recipe with Miso

Nutritional Information

  • Kcals 262
  • Fat 8.1g
  • Saturates 2.7g
  • Carbs 35.4g
  • Sugars 9.7g
  • Fibre 4.1g
  • Protein 9.8g
  • Salt 0.9g