Veggie stuffing
Caramelised squash, red onions, sage, cranberries & pistachios
Veggie stuffing
Caramelised squash, red onions, sage, cranberries & pistachios
“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.
”
Serves 8 as a side
Cooks In2 hours plus cooling
DifficultyNot too tricky
Nutrition per serving
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Calories 295 15%
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Fat 14.5g 21%
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Saturates 4.7g 24%
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Sugars 5.5g 6%
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Salt 1.6g 27%
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Protein 14.8g 30%
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Carbs 27.8g 11%
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Fibre 1.8g -
Of an adult's reference intake
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Ingredients
- 1 small butternut squash
- 2 red onions
- olive oil
- 1 pinch ground cinnamon
- 1 teaspoon ground coriander
- 1 whole whole nutmeg , for grating
- 1 bunch fresh sage , (30g)
- 50 g dried cranberries
- 50 g shelled pistachios
- 500 g stale bread
- 300 ml semi-skimmed milk
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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 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.
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 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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited