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26 November, 2017

Miso-Curry Butternut Squash and Wild Rice

Posted in : Recipes on by : Chef Spaulding

Butternut squash, kale and wild rice with a miso-curry dressing

Ingredients

  • Butternut Squash // 12 oz // cubed 1/2″
  • Sweet Potato // 1 ea (approx 8 oz)  // cubed 1/2″
  • Wild Rice // 1/2 cup uncooked
  • Lemon Juice, Fresh // 2 Tbs
  • Kale // 1-1/2 cups // chopped, tough stems removed
  • Pepitas, roasted // 1/3 cup
  • Cilantro // 2/3 cup

Miso-curry sauce

  • Red miso // 1/4 cup
  • Red Thai Curry paste // 2 Tbs
  • Extra virgin Olive Oil // 1/4 cup

Steps

  • Preheat oven to 400F
  • Prepare the wild rice (1/2 cup uncooked rice, rinse, 1 cup water, simmer 20-30 mins until al.dente)
  • Toss cubed squash and sweet potato in 1/3 cup of the Miso-curry sauce.
  • Arrange in a single layer on a rimmed baking sheet
  • Roast 25-30 minutes, until tender.

Assemble

  • Combine lemon juice with remaining miso-curry sauce
  • Gently toss together: Kale, Wid Rice, Pepitas, remaining miso-curry sauce/lemon juice.
  • Add in the Squash and Sweet Potatoes and gently toss.

Serve

  • Family Style in large bowl or on a platter.

Sources

 

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