26 November, 2017
Miso-Curry Butternut Squash and Wild Rice
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
- Super Natural Every Day (Heidi Swanson) // pg. 158 // Derived by Dredge