Baked Butternut Squash & Roast Red Pepper Sauce Recipe | Abel & Cole

Ingredients

• A pinch of saffron powder
• 2 x 2 kg butternut squash
• 4 red peppers
• 2 leeks
• 100g butter
• A thumb of ginger
• 1 orange
• 50g dried dates
• 50g dried apricots
• 100g white basmati rice
• 1 cinnamon stick
• 8 cardamom pods
• 4 cloves
• 2 tsp ground cumin
• 100g kale
• 35g flaked almonds
• 35g walnut halves
• A handful of flat leaf parsley
• 1 lemon