Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"

Ingredients (18)

• 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 2/3 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 teaspoon fine sea salt
• 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