This savory dish is a trinity of smooth, earthy and full-bodied flavors. An exciting trip for your taste buds, the blend of vegetables over wild rice tossed in a ginger dressing will have the whole table saying wow! You can also expect a pleasant chestnut flavor with this dish. In fact, as a nod to its unique flavor, the Red Kuri squash is known as the Potimarron in France, a combination of the French words pumpkin (potiron) and chestnut (marron).
5 Servings
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Ingredients
- 8 oz. Wild Rice, prepared according to package directions
- 1 count Red Kuri Squash (or equivalent of other orange-fleshed winter squash), cut into 1″ cubes
- 1 count Red Onion, sliced thinly
- 1 1/2 tbsp Cider Vinegar
- 1 tbsp Apple Juice
- 1 scoop BõKU Super Food
- 2 tbsp Fresh Ginger, grated
- 1/2 tsp Five Spice Powder
- 2 tsp Honey
- 3 tbsp Olive Oil
- 1 tbsp Apple Juice
- Sea Salt, to taste
Directions
- Preheat oven to 400.
- Toss the squash and onions together in a bowl with a light drizzle of olive oil and a sprinkle of sea salt.
- Turn onto baking sheet and roast 30 minutes or until tender, stirring halfway through.
- Remove from oven and allow to cool while you prepare the dressing.
- In a small bowl, whisk together the vinegar, apple juice, BõKU Super Food, ginger, 5 spice powder, and honey.
- Let rest a few minutes.Whisk in olive oil. Check for salt.
- Toss the rice, squash and onions together with the ginger dressing.Check for seasoning. Fold in the cashews.
