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.
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Cooking tools:
- Microplane
- Mason jar
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 cup tamari
- 1 cup sesame oil
- 4 tablespoons maple syrup
- 1 lime, zested and juiced
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, crushed
- ½ cup of basil, stems removed
- 2 ½-inch thick wedges of onion squash, seeds removed
-
- ½ cup wild rice, cooked
- 1 cup red cabbage, very finely sliced
- ¾ cup mustard leaves
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