Serves  4 


2 butternut squash (peeled cut in half and seeds removed)

Salt and pepper 

1 tbsp of olive oil 

2 Medium onions peeled 

30g butter 

1 clove of garlic chopped

1 tbsp of olive oil 

1 pint of vegetable stock 

150g Fresh breadcrumbs (not dried)

70g Walnuts 

50g Hazelnuts 

50g Dried cranberries 

1 tbsp of chopped fresh rosemary and thyme 



1. Using a sharp knife cut a v shape into the squash to continue the hole where the seeds normally sit. 

2. Place the cut butternut squash onto a baking tray, cut size up. Using a sharp knife score the squash approximately 1cm deep in a criss cross shape. 

3. Drizzle with olive oil and season with salt and pepper, then roast the squash in the oven for 45 minutes or until tender at 170c.

4. Whilst that is baking, chop the onions and place in a frying pan with the butter, garlic and a little salt and pepper. 

5. Cook the onions for 10 minutes until soft, then add the vegetable stock and bring up to the boil. 

6. When the stock is up to the boil add in the breadcrumbs, walnuts, hazelnuts and dried cranberries. 

7. Stir the mixture together and finish with freshly chopped herbs. 

8. When the squash is cooked remove from the oven and spoon the filling on top of the butternut squash. 

9. Return to the oven and bake for a further 20 minutes. 


Products Used:

MasterClass Large Anti-Slip Chopping Board

MasterClass Cast Aluminium 26cm Fry Pan

MasterClass Non-Stick Sloped Sided Open Roaster