Butternut Squash and Wild Rice Stuffing
★★★☆☆
Ingredients
- 2 cups wild rice, rinsed480 ml wild rice, rinsed
- 4 ounces kale, chopped115 g kale, chopped
- 3/4 cup chopped green onion180 ml chopped green onion
- 4 ounces goat cheese, crumbled115 g goat cheese, crumbled
- Arils from 1 pomegranate or 1/2 cup dried cranberriesArils from 1 pomegranate or 1/2 cup dried cranberries
- 1/2 cup raw pepitas120 ml raw pepitas
- 1 tsp olive oil5 ml olive oil
- 1/4 tsp salt1 ml salt
- 1/4 tsp cinnamon1 ml cinnamon
- 1 butternut squash (2-2.5 lbs), cubed1 butternut squash (2-2.5 lbs), cubed
- 1 1/2 T olive oil1 1/2 T olive oil
- 1/4 tsp salt1 ml salt
- 1/4 cup olive oil (dressing)60 ml olive oil (dressing)
- 2 T apple cider vinegar2 T apple cider vinegar
- 1 T Dijon mustard1 T Dijon mustard
- 1 T maple syrup1 T maple syrup
- 1 T grated fresh ginger1 T grated fresh ginger
- 3/4 tsp salt4 ml salt
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.