Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegetarian wild rice dish with roasted butternut squash, kale, pomegranate, and goat cheese. This is an elegant side dish with bright colors and complex flavors, perfect for holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups wild rice, rinsed
- 4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about 1/2 bunch or 2 cups)
- 3/4 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 1/2 cup chopped dried cranberries
- 1/2 cup raw pepitas (green pumpkin seeds)
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 small-to-medium (2 to 2 1/2 pounds) butternut squash, cut into 3/4-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon grated fresh ginger
- 3/4 teaspoon fine sea salt
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 525mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1071mg
- Calcium
- 186mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 525MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.