Vegan butternut squash and olive stuffing
Item 1 of 1
- Side
- 6
- 50 minutes
This butternut and black olive stuffing is a great alternative to the more common sage and onion. The butternut squash is roasted until soft, helping the ingredients bind together without the need for egg, making it a naturally vegan recipe. Padded out with meaty mushrooms and flavoured with punchy black olive tapenade and orange zest, it's a great addition to your next Sunday roast.
First published in 2018
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Ingredients
Metric
Imperial
Roast butternut squash
- olive oil
- 350g of butternut squash
- 2 garlic cloves
- 1 pinch of dried oregano
- salt
- pepper
Stuffing
- 1 red onion
- 2 flat field mushrooms, large
- 50g of olive tapenade
- 200g of brown bread, chopped
- 4 sprigs of fresh thyme
- 1/2 orange, zested
- salt
- pepper
- olive oil
SAVE RECIPE
Method
1
Preheat the oven to 220°C/gas mark 7. Wash any dirt off the butternut, then dice into 2cm chunks leaving the skin on. Toss with a drizzle of olive oil, dried oregano, salt and pepper and spread out on a baking tray
2
Gently bash the garlic cloves and add them (skin on) to the tray. Roast in the oven until for 20 minutes or until soft and caramelised. Once cooked, remove from the oven and turn the temperature down to 180°C/gas mark 5
3
Meanwhile, dice the red onion and mushrooms into 1cm pieces. Fry in a little olive oil with a pinch of salt until soft. When the mushrooms start to release water, turn up the heat and keep stirring until it has evaporated
4
Place the roast butternut squash in a bowl, squeezing out the roast garlic paste from the skins and stirring it through. Add the onion and mushroom mixture, tapenade, bread, orange zest and thyme and stir until combined. Use your hands to squeeze the mixture together so the butternut mashes into the bread. The mixture should all come together in one sticky lump
5
Spoon into an ovenproof dish and bake for 20 minutes or until the stuffing forms a crust on top
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