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.

Ingredients:

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