3 onions, finely chopped
1 garlic clove, finely chopped
15 g sage leaves, roughly chopped
200 g precooked chestnuts (you buy them in a pack)
100 g breadcrumbs
1 tsp ground nutmeg
1 egg, beaten
500 g cranberries
175 g caster sugar
500 g butternut squash, peeled, deseeded and cut into slices
1 tbsp honey
1 Heat one tablespoon of olive oil in a large, non-stick frying pan over a low-medium heat. Add the onions and garlic and cook for 10-15 minutes until softened.
2 Stir in the sage and cook for one minute. Then spoon the mixture into a large bowl.
3 Add the chestnuts into a food processor and pulse until they are reduced to small bits.
4 Add into the bowl with the onions and garlic.
5 Add the breadcrumbs, nutmeg and egg to the bowl and mix everything together. Season well with salt and pepper.
6 Place a frying pan on a high heat and add the cranberries and sugar. Simmer for about 8-10 minutes until the sugar is melted and the cranberries breakdown. You will be left with a sticky sauce. Turn off the heat and allow them to cool.
7 Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends.
8 Bring a large saucepan of water to the boil. Add the butternut squash and boil for 5-8 minutes. Drain and return to the pan.
9 Drizzle the honey on top of the butternut squash and stir to coat all pieces in it.
10 Heat the oven to 180˚C/gas mark 4. Add a layer of butternut squash into the bottom of the tin. Pack it in so it is completely covered.
11 Top with ¹/³ of the breadcrumb mixture, pressing it down into the tin.
12 Pour ¹/³ of the cranberry sauce on top, leaving a small gap around the edges.
13 Top with the remaining breadcrumb mixture and pack down as before.
14 Cover with tinfoil and bake in the oven for one hour.
15 Add a little water to the cranberry sauce until it is more like liquid. Reheat it if it has cooled. Cut the loaf in slices and serve with extra cranberry sauce.