Jewelled Saffron Rice Stuffed Squash Recipe | Abel & Cole

Ingredients

• 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