Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"

The method's theirs. Go give them the click.

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 teaspoon fine sea salt
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

1 side serving per serving

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.