Jewelled Saffron Rice Stuffed Squash Recipe
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.
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
Freshly ground pepper
1 tsp ground cinnamon
A pinch of chilli flakes
100g white basmati rice
500ml vegetable stock
25g dried cranberries
6 large kale leaves
A large handful of flat leaf parsley
50g whole almonds
How to make Jewelled Saffron Rice Stuffed Squash for Christmas
Image Abel & Cole
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