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


  • 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


  • 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.


Anna Glover profile
Anna GloverSenior food editor

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