Name: Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 to 12 servings
Ingredients: 2 cups wild rice, rinsed; 4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about 1/2 bunch or 2 cups); 3/4 cup chopped green onion (from 1 large or 2 medium bunches), divided; 4 ounces goat cheese (about 2/3 cup crumbled); Arils from 1 medium pomegranate, or 1/2 cup chopped dried cranberries; 1/2 cup raw pepitas (green pumpkin seeds); 1 teaspoon extra-virgin olive oil; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon; One small-to-medium (2 to 2 1/2 pounds) butternut squash, cut into 3/4-inch cubes; 1 1/2 tablespoons extra-virgin olive oil; 1/4 teaspoon fine sea salt; 1/4 cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 tablespoon grated fresh ginger; 3/4 teaspoon fine sea salt