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Butternut Squash and Wild Rice Stuffing

URL: https://cookieandkate.com/butternut-squash-wild-rice-stuffing-recipe/

Ingredients

Wild Rice and Toppings

  • 2 cups wild rice
  • 4 ounces kale
  • ¾ cup chopped green onion
  • 4 ounces goat cheese
  • 1 medium pomegranate
  • ½ cup raw pepitas
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

Roasted Butternut Squash

  • 1 small-to-medium butternut squash
  • 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

Instructions

  1. Preheat the oven to 425°F and prepare a baking sheet.
  2. Cook the wild rice in boiling water for 40 to 55 minutes until tender, then drain.
  3. Roast the butternut squash with olive oil and salt for 35 to 50 minutes until golden and tender.
  4. Prepare the kale, green onion, and pomegranate arils, and mix the dressing ingredients in a bowl.
  5. Toast the pepitas in a skillet with olive oil, salt, and cinnamon until golden.
  6. Combine the cooked wild rice with kale, half the green onions, and ginger dressing.
  7. Layer the roasted butternut squash on top, crumble goat cheese, and add pomegranate arils and pepitas before serving.

Nutrition Facts (estimated)

Servings
6 to 12
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
20mg

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