Jewelled Saffron Rice Stuffed Squash Recipe | pebble magazine
Eat & Drink

Jewelled Saffron Rice Stuffed Squash Recipe

Share article on...

Facebook

Whatsapp

Twitter

Pinterest

Become a Patron

Jewelled Saffron Rice Stuffed Squash Recipe

Recipe
Eat & Drink
4 Servings
Prep time: 35 mins
Cook time: 55 mins

Swap the Christmas turkey for this vegan friendly, spectacular butternut squash centerpiece

Georgina Wilson-Powell

Tue 17 Nov 2020

Traditional spices, fruits and nuts help make turn the humble butternut squash into a stunning centrepiece for your vegan festive feast.

Recipe courtesy of Sorrel Scott for Abel & Cole.

How to make Jewelled Saffron Rice Stuffed Squash for Christmas

Image Abel & Cole

1 large butternut squash (approx. 1kg)

2 red onions

A thumb of fresh ginger

25g dried apricots

A large pinch of saffron, threads and powder

2 tbsp olive oil

Sea salt

Freshly ground pepper

1 tsp ground cinnamon

A pinch of chilli flakes

100g white basmati rice

500ml vegetable stock

25g raisins

25g dried cranberries

6 large kale leaves

1 orange

A large handful of flat leaf parsley

50g whole almonds

Comment on this article

What to Do Next

Subscribe To
pebble

Stay up to date with all the latest eco news and features. We plant trees for every subscriber. Every 100th subscriber wins their own tree.

Join our Digital
Community For Free

Ripples helps you smash your sustainable goals. Share your journey, ask questions and inspire others.

Sign up To
Swell

Join our new business group in our Community. Collaborate and network with other ethical entrepreneurs.

Become a Patron