Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"

Name: Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups wild rice, rinsed; 4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups); ¾ cup chopped green onion (from 1 large or 2 medium bunches), divided; 4 ounces goat cheese (about ⅔ cup crumbled); Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries; ½ cup raw pepitas (green pumpkin seeds); 1 teaspoon extra-virgin olive oil; ¼ teaspoon fine sea salt; ¼ teaspoon ground cinnamon; 1 small-to-medium (2 to 2 ½ pounds) butternut squash, cut into ¾-inch cubes; 1 ½ tablespoons extra-virgin olive oil; ¼ cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 tablespoon grated fresh ginger; ¾ teaspoon fine sea salt

Instructions

Prep:30minCook:50min

This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It's a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.

Updated at: Mon, 25 Nov 2024 04:05:05 GMT