Roasted Sweet Basil Squash With Wild Rice and Mustard Greens Salad
This buttery, autumn squash is slowly roasted to intensify its sweet flavor in a salty and spicy basil marinade, and served with a peppery seasonal salad.
Ingredients
- 1 cup tamari
- 1 cup sesame oil
- 4 tbsp maple syrup
- 1 lime zested and juiced
- 2 tbsp grated, fresh ginger
- 2 crushed garlic cloves
- 1/2 cup of basil stems removed
- 2 ½-inch thick wedges of onion squash seeds removed
- for the wild rice salad:
- 1/2 cup cooked wild rice
- 1 cup sliced red cabbage very finely
- 3/4 cup mustard leaves
Nutrition
4 servingsInstructions (click to mark complete)
Preheat oven to 375 degrees
Preheat oven to 375 degrees. Line a baking tray and baking paper.
For the squash, in a glass jar, place tamari, sesame oil, maple syrup, lime zest and juice, ginger, and garlic, and shake thoroughly to combine
For the squash, in a glass jar, place tamari, sesame oil, maple syrup, lime zest and juice, ginger, and garlic, and shake thoroughly to combine. Add basil leaves.
Onto lined baking tray, place squash, spaced slightly apart
Onto lined baking tray, place squash, spaced slightly apart. Pour ¾ of marinade over squash and toss to coat. Bake 35 to until soft, flipping squash over half way through.
For the wild rice salad, in a large bowl, toss wild with cabbage, mustard leaves and remaining marinade
For the wild rice salad, in a large bowl, toss wild with cabbage, mustard leaves and remaining marinade.
Onto two serving plates, place squash and serve with salad
Onto two serving plates, place squash and serve with salad.
Original source: https://vegnews.com/recipes/vegan-roasted-squas...