1 cup of butternut squash, cubed
Salt and Pepper
1 teaspoon olive oil
3/4 cup of wild rice
1 1/2 cups of water
4 cups of kale, washed and chopped
1 tablespoon goat cheese, crumbled
2 tablespoons of pomegranate seeds
5 tablespoons butter
1 shallot, diced
1 tablespoon red wine vinegar
1 teaspoon agave
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400F.
Line a baking sheet with parchment. This is important. Butternut squash will stick to a baking sheet. Place the cubed butternut squash on the parchment, sprinkle with salt and pepper and toss with the olive oil. Bake for 15-20 minutes, or until squash is tender.
While the squash is baking, cook up the rice. In a medium/small pot, over medium-high heat, add a tablespoon of olive oil. When the oil is hot it’ll glisten. Add the rice and mix in water. Stir in the salt, cover and cook for 15 minutes. I found that wild rice took a bit longer than usual to cook. Give it a taste test. If it needs more time (and it’s dry) add a few tablespoons of water and let it cook for 5 minutes longer.
Alright so now you have the butternut squash going AND the rice. Time to make the dressing! Melt the butter in a small skillet over medium heat. Add the diced shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Take a spoon and scrap the bottom of the pan. You want to make sure you get all of the brown butter bits off the bottom. That's where the flavor is! Remove from the heat and stir in the vinegar, agave, salt and pepper.
In a big bowl toss the butternut squash, rice, kale with the dressing. Divide between plates and top with the crumbled goat cheese and pomegranate seeds.
Yields 2 servings for dinner
Yields 4 for salad appetizer