Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing Recipe

Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Bring a large pot of water to boil. Add the rinsed rice and continue cooking, reducing heat as necessary to maintain a lively simmer, for 40 minutes to 55 minutes. Remove from heat, drain the rice and return the rice to the pot.

Place the cubed butternut squash on the rimmed baking sheet. Drizzle it with olive oil and sprinkle with salt. Toss until the cubes are lightly and evenly coated in oil.

Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.

While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.

To toast the pepitas, combine the pepitas, 1 teaspoon olive oil, ¼ teaspoon each salt and cinnamon in a small skillet.

Stir to combine, and cook over medium heat for about 3 to 5 minutes until the pepitas are starting to turn golden on the edges and making little popping noises. Remove the skillet from the heat and set aside.

When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture over a large serving platter (or use a large serving bowl, if need be).

Arrange the butternut squash over the wild rice mixture. Crumble the goat cheese on top with a fork. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Serve.