sagecranberry,stuffing squash and

Leave the meat separate and go veg-only for the sides so no one will be missing out on any dishes. You can make the mixture up to two days ahead and keep covered and chilled until baking. When preparing this dish, don’t throw away the squash seeds. Wash and dry well, toss in oil, spices and some salt and pepper, and roast in a hot oven for 10-15 minutes or until crisp. Serve as a snack with drinks.

1 HOUR | SERVES 8 AS A SIDE | EASY | V

squash 1, deseeded and cut into 2cm chunks (no need to peel)

olive oil 2 tbsp, plus a drizzle

onions 2, finely chopped

garlic 2 cloves, crushed

sage a small bunch, finely chopped

nutmeg a grating, plus a little extra

dried cranberries 30g

sourdough 300g, cut into 2cm pieces

eggs 2, beaten

unsalted butter for the baking dish

gruyère (or vegetarian alternative) 50g, finely grated

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.

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.

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.

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.

PER SERVING 262 kcals | fat 8.1G saturates 2.7G | carbs 35.4G | sugars 9.7G fibre 4.1G | protein 9.8G | salt 0.9G