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

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

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Ingredients

  • 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

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.

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
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