If you’re looking for shortcuts, here are some options:
Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice* and Toppings
2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ 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 ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
