• butter
  • 2 large onions, halved and finely sliced
  • 1 red chilli, finely chopped
  • 1 tsp ground cumin
  • ½ a small bunch chopped sage
  • 400g floury potatoes, peeled
  • 800g butternut squash, peeled



  • 50g dried cranberries
  • 100ml hot vegetable stock
  • 2 onions, grated
  • 75g butter
  • 1 vac-pack chestnuts, chopped
  • 150g fresh white breadcrumbs
  • a handful parsley, finely chopped


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. To make the stuffing, put the cranberries in a bowl and pour over the vegetable stock. Leave to soak for 10 minutes.

  • STEP 2

    Put the grated onion in a pan with the butter and cook until the onion is softened. Stir in the chestnuts, breadcrumbs, parsley, cranberries and stock, mix well and season.

  • STEP 3

    Heat a large knob of butter in a pan and cook the sliced onion for about 20-30 minutes, or until completely soft and golden. Add the chilli, cumin and sage and cook for a minute. Slice the potatoes and squash separately in a food processor or with a mandolin. Melt another knob of butter and brush the inside of a 20cm non-stick springform cake tin.

  • STEP 4

    Line the bottom of the tin with an overlapping layer of squash (this will be your top when you turn it out, so make it pretty). Divide the rest of the squash into 2 and add half of it, tucking some of the sliced sage and onion mix between. Add half the stuffing and pack it down lightly. Add all the sliced potato, layering it with more onion and sage mix. Repeat the layering with the rest of the squash and stuffing mix. Cover with foil, put on a baking tray and bake for 2 hours, or until tender. Leave to sit for 10 minutes before turning it out.

  • STEP 5

    Put the crème fraîche and cheddar in a pan and melt them together. Stir in the sage and season. Serve with the cake and a green salad.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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