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Ingredients
US|METRIC
4 SERVINGS
- 4 butternut squash (medium, 2 - 2 25 pounds, or ~1kg or 4 medium acorn squash, 1.25 -1.5 pounds, or ~0.6kg)
- kosher salt
- pepper
- 1 cup wild rice (6 ounces, ~170g)
- 1 1/2 cups vegetable broth (for Instant Pot method, OR 3 cups, 710 mL vegetable broth for stovetop method)
- 1 Tbsp. olive oil (+ more for roasting squash)
- 4 shallots (sliced thinly)
- 4 cloves garlic (minced)
- 4 cups lacinato kale (~270g Tuscan/, shredded)
- 1/2 cup pine nuts (~70g, toasted)
- 1/2 cup parsley leaves (~15g, roughly chopped)
- 1/2 cup basil leaves (~10 g, roughly chopped)
- 1/4 cup dried cranberries (~30g)
- 1/2 cup pomegranate seeds (~80g)
- 1 tsp. orange zest
- 1 Tbsp. orange juice (freshly squeezed)
- 1 Tbsp. extra virgin olive oil
- 1/4 cup Tahini (~64g good-quality)
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