Spiced roasted butternut and black rice salad recipe
 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Recipe tips To keep this recipe vegan, use maple syrup instead of honey.