1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/β in slices
100g/3Β½oz dried cranberries
30g/1oz fresh flatleaf parsley, leaves picked and finely chopped
250g/9oz pomegranate seeds
1 large red onion, finely chopped
250g/9oz black rice
3 tbsp pomegranate molasses
sea salt flakes and freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cumin
50²΅/1ΒΎ΄Η³ϊ flaked almonds
2 tbsp honey or maple syrup
olive oil, for roasting
3 tbsp olive oil
1 tsp paprika
1 tbsp vegan red wine vinegar