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Butternut Squash Stuffing Roast


1 medium butternut squash

2 tbsp Olive oil plus 2 tsp and a drizzle

Salt and pepper

1 pinches of ground mace

1 pinches of mixed spice

1 large onion finely chopped

160g Chestnut mushrooms chopped

1 Garlic clove finely chopped

70g Walnuts chopped

45g Dried cranberries

1 tbsp maple syrup

6 Sage leaves sliced

100ml white wine

150g breadcrumbs

Here’s how

Pre heat the oven to 180C

Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon

Using a sharp knife score a Dimond pattern into the flesh of the squash.

Drizzle the squash halves with olive oil and season with plenty of salt and pepper

Transfer the squash to a baking tray, cut-side up.