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    Roast Squash with Cranberries

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    Roast Squash with Cranberries

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 70 minutes
    • Total time: 1 hour 10 minutes to 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 6


    • 3 acorn or butternut squash
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 red onion, peeled and thinly sliced
    • 150g fresh cranberries
    • 100g pine nuts
    • 1 bunch parsley, finely chopped
    • Salt and freshly ground black pepper
    • 1 tsp freshly grated nutmeg
    • 75g fresh white breadcrumbs
    • 120g unsalted butter


    1. Preheat the oven to 190°C/gas mark 5. Halve or quarter the squash and scoop out the seeds.
    2. Heat the olive oil and sauté the garlic and onion for 6-8 minutes, until soft but not browned. In a bowl, mix together the cranberries, pine nuts and parsley. Add the onion and garlic and mix, season well and grate in the nutmeg. Divide the mixture between the squash segments, spooning it into the cavities. Sprinkle with breadcrumbs and dot with butter. Bake in the oven for 50-70 minutes, depending on the size of the squash.

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