Recipe

Roasted Squash and Tenderstem Miso Salad

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Roasted Squash and Tenderstem Miso Salad

Something magical happens roasting butternut and pairing it with miso, even more so with sweet tender stem broccoli, wild rice, kale, and earthy lentils.




Ingredients to serve 2

  • 300g x Butternut Chunks
  • 1 x Red Onion - thinly sliced
  • 1 clove x Garlic - chopped
  • ½ cup x Wild Rice
  • 100g x Tenderstem Broccoli - stem end trimmed
  • 100g x Kale - roughly shredded
  • ½ tin x Lentils - drained and rinsed
  • 3 tsbps x Sunflower Seeds
  • 85ml x DD Miso Tahini Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Butternut Chunks
  • 2 x Red Onion - thinly sliced
  • 2 cloves x Garlic - chopped
  • 1 cup x Wild Rice
  • 200g x Tenderstem Broccoli - stem end trimmed
  • 200g x Kale - roughly shredded
  • 1 tin x Lentils - drained and rinsed
  • 6 tbsps x Sunflower Seeds
  • 170ml x DD Miso Tahini Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220C.

Washing Instruction

Wash your hands and tenderstem broccoli well. Rinse your kale thoroughly and drain on paper towel.

Gino's Tip

To cut down on the cooking time for brown or wild rice, soak it overnight. For brown rice, the water-to-rice ratio is 2 to 1. So if you do have sometime the day before when cooking soak your wild rice so that your cooking is that much easier.

Step 1 - Roasted Butternut and Tenderstem

Toss your butternut chunks in a large mixing bowl along with salt, pepper and a drizzling of olive oil. Scatter onto an oven tray (reserve your bowl), cover with foil and pop into the oven for 15 minutes. Meanwhile toss your tender stem broccoli in your large mixing bowl with salt, pepper and olive oil. Once your butternut has cooked for 15 minutes, remove your foil, scatter over your tender stem broccoli and continue roasting for 15 minutes. In the last 3 minutes add your pumpkin seeds and roast until your vegetables are tender and your seeds are toasted.

Step 2 - Wild Rice

Place a pot on medium-high heat and add your rice and cover with water, bring to the boil and cook for 25-30 minutes until cooked but still slightly chewy. Drain and rinse with cold water.

Step 3 - Kale and Red Onion Saute

Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot but not smoking fry your sliced red onion for 4-5 minutes, now add your chopped garlic and shredded kale, drop your heat to low and continue cooking for 4-5 minutes. Lastly, add your lentils and taste and season with salt and pepper.

To Serve

Mix your black rice along with your kale and red onion saute, taste and season if need be. Divide this amongst your servings, top with your roasted butternut and tender stem, drizzling over your DailyDish Miso Tahini Dressing.