Butternut Squash and Wild Rice | Tilda Rice UK

Ingredients

• 240g Tilda Basmati & Wild Rice, rinsed
• 1 tbsp butter (optional)
• 1 tsp salt to season (optional)
• 1 cup chopped kale
• ½ cupchopped spring onion, divided
• Handful of pumpkin seeds
• Arils from 1 medium pomegranate
• For the roasted butternut squash
• 1 small-to-medium butternut squash, cut into small cubes
• For the dressing
• 5 tbsp olive oil
• 2 tablespoons spirit vinegar
• 4 tablespoons maple syrup
• 1 tsp cinnamon
• 1 tsp salt
• ½ tsp ground black pepper