Veggie stuffing

Name: Veggie stuffing
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 1 small butternut squash (1kg); 2 red onions; olive oil; 1 pinch of ground cinnamon; 1 teaspoon ground coriander; 1 whole nutmeg, for grating; 1 bunch of fresh sage (30g); 50g dried cranberries; 50g shelled pistachios; 500g stale bread; 300ml semi-skimmed milk

Caramelised squash, red onions, sage, cranberries & pistachios

Vegetarian

2 hrs plus cooling

Not Too Tricky

serves 8

About the recipe

I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.

nutrition per serving

Calories

15%

Fat

21%

Saturates

24%

Sugars

Salt

27%

Protein

30%

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Buy Now

Ingredients

1 small butternut squash (1kg)

2 red onions

olive oil

1 pinch of ground cinnamon

1 teaspoon ground coriander

1 whole nutmeg, for grating

1 bunch of fresh sage (30g)

50g dried cranberries

50g shelled pistachios

500g stale bread

300ml semi-skimmed milk

Top Tip

This incredible stuffing can be used in two ways. I like to stuff the turkey neck with ⅓ of it so it absorbs all the lovely cooking juices, then cook the remaining ⅔ in the pudding bowl or bundt tin for a really beautiful centrepiece.

Method

Preheat the oven to 180°C/350°F/gas 4.
Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven.
Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool.
Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed.
Line a 1.5 litre pudding bowl or bundt tin with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly.
Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.

This is a great get-ahead option that freezes really well. To freeze, simply cool to room temperature, then pack into a container or bag, and pop into the freezer. Defrost in the fridge overnight before baking.

In step 4, crumble 50g of vac-packed chestnuts into the tray of cooked veg with the bread to really big up the Christmas vibes.

Simply swap out the milk for water.

Don’t throw away the squash seeds! Roast them off with a drizzle of olive oil and a nice spice – they’ll be lovely with a drink at this time of year.

Tags

Sides Vegetarian Vegetable Butternut squash Christmas Entertaining