Vegan Roasted Sweet Basil Squash With Wild Rice and Mustard Greens Salad

Sara Kiyo Popowa 

Vegan 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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Serves: 2

The squash in this recipe from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook can be served as wedges or in smaller pieces tossed with a salad. 

What you need:

For the squash:
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 

For the wild rice salad: 
½ cup wild rice, cooked 
1 cup red cabbage, very finely sliced 
¾ cup mustard leaves 

What you do:

  1. Preheat oven to 375 degrees. Line a baking tray and baking paper. 
  2. For the squash, in a glass jar, place tamari, sesame oil, maple syrup, lime zest and juice, ginger, and garlic, and shake thoroughly to combine. Add basil leaves. 
  3. Onto lined baking tray, place squash, spaced slightly apart. Pour ¾ of marinade over squash and toss to coat. 
  4. Bake for 35 to 40 minutes until soft, flipping squash over half way through. 
  5. For the wild rice salad, in a large bowl, toss wild with cabbage, mustard leaves and remaining marinade. 
  6. Onto two serving plates, place squash and serve with salad.
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