Butternut Squash and Wild Rice Stuffing
★★★☆☆
Ingredients
- 2 cups wild rice, rinsed (473 ml)
- 4 ounces kale, chopped (113 g)
- 3/4 cup chopped green onion (177 ml)
- 4 ounces goat cheese, crumbled (113 g)
- Arils from 1 pomegranate or 1/2 cup dried cranberries
- 1/2 cup raw pepitas (118 ml)
- 1 tsp olive oil (4.9 ml)
- 1/4 tsp salt (1.2 ml)
- 1/4 tsp cinnamon (1.2 ml)
- 1 butternut squash (2-2.5 lbs), cubed
- 1 1/2 T olive oil
- 1/4 tsp salt (1.2 ml)
- 1/4 cup olive oil (dressing) (59.1 ml)
- 2 T apple cider vinegar
- 1 T Dijon mustard
- 1 T maple syrup
- 1 T grated fresh ginger
- 3/4 tsp salt (3.7 ml)
Instructions
- Preheat oven to 425°F. Cook wild rice 40-55 minutes until tender; drain.
- Roast cubed butternut squash with oil and salt, 35-50 minutes.
- Toast pepitas with oil, salt, cinnamon in skillet.
- Whisk dressing ingredients. Toss warm rice with kale, half the green onions, and dressing.
- Top with squash, goat cheese, pomegranate, pepitas, remaining green onions.
Wine Pairing: Medium White (Pinot Gris) — Off-dry Pinot Gris balances the sweet squash and tangy goat cheese.