Things have returned back to normal here at the Rubin Rodeo, the lights are back on, the refrigerator is running and hubby cleared most of the tree debris in our yard from last months freak, 100 year storm.
Things are not back to normal everywhere, in some places they may never be. So with Thanksgiving around the corner, I’m starting to play with some holiday recipes that could perhaps be cooked here and transported to areas ravaged by Hurricane Sandy. Dishes that would taste good even if they weren’t piping hot.
I stumbled upon this one in the November issue of Yoga Journal and made a test batch tonight. For me, recipes are not set in stone, I always tweak ingredients depending upon what I have on hand and what feels right to me. I encourage you to do the same.
Wild Rice & Winter Squash
1 winter squash, peeled and cut into 1 inch cubes. I used butternut squash, you could use any variety of squash.
6 small red onions, peeled and quartered. Shallots would work too.
2 cups cooked wild rice. I used a blend of many rices including wild rice.
1/3 cup good quality extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/2 cup chopped cilantro (optional)
Toss squash cubes in some olive oil, sprinkle with sea salt and spread evenly onto a baking sheet covered with parchment paper.
Toss onions with olive oil and sea salt, place them on a separate baking sheet.
Roast both in a 375 oven for around 40 minutes or until both squash and onions are caramelized and soft. Check in on them every 10-15 minutes, and give them a stir.
Prepare the dressing by whisking together the olive oil, lemon juice and honey.
Toss the rice mixture with 1/2 of the dressing.
Add roasted red onions along with roasted squash cubes to the dressed rice and toss gently.
Add the cilantro and drizzle remaining dressing on top.