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Butternut Squash Stuffing Roast
Ingredients
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.