Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups wild rice (rinsed)
  • 3 cups butternut suqash
  • splash of extra virgin olive oil
  • 4 shallots (peeled)
  • 2 teaspoons fresh rosemary (diced)
  • 1/3 cup tahini
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk
  • 2 tablespoons pumpkin puree
  • 2 handfuls arugula

Instruction

  • Preheat oven to 375 degrees F. In a bowl combine squash, splash of olive oil, shallots, fresh rosemary and salt and pepper to taste. Toss until mixed.
  • Bake for 35-45 minutes in a single layer on parchment lined baking sheet, until lightly browned and soft.
  • Cook wild rice according to package directions.
  • In a bowl combine tahini, olive oil, lemon juice, salt, maple syrup, coconut milk and pumpkin puree. Mix until smooth.
  • Combine half of the dressing with the wild rice.
  • Serve arugula topped with wild rice, squash and additional remaining dressing.