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Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”

Blossom Lady
Nov 24, 2023 08:07 AM
Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”

Welcome to a vibrant and wholesome holiday recipe that will steal the spotlight at your festive table. This Roasted Butternut Squash, Pomegranate, and Wild Rice "Stuffing" is a delightful twist on a classic Thanksgiving dish, bringing together a medley of flavors and textures that celebrate the season.


Wild Rice and Toppings:

  • 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

Roasted Butternut Squash:

  • 1 small-to-medium (2 to 2 ½ pounds) butternut squash, cut into ¾-inch cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt

Ginger Dressing:

  • 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
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