Jewelled Saffron Rice Stuffed Squash Recipe | pebble magazine
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Jewelled Saffron Rice Stuffed Squash Recipe

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Jewelled Saffron Rice Stuffed Squash 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

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