This dish is more than the sum of it’s parts. The sweetness of the squash is balanced by earthy tahini and an extra layer of zing with citrus and chilli dressing. It can be served warm or cold, making it the perfect make-ahead dish for Thanksgiving.
- 1 medium butternut squash, seeded and cubed
- 2-3 Tablespoons of olive oil
- Sea salt and pepper
- 200 grams of black rice
- 1 teaspoon of honey
- 2 Tablespoon of fresh lime juice
- 1/2 of a green chilli, finely chopped
- 1/2 cup of Greek yogurt, full fat
- 2 Tablespoons of tahini
- 1/4 cup of dried cranberries
- 1/2 cup of walnuts, toasted
- On a baking sheet roast the buttenut squash with a drizzle of olive oil for 25-30 minutes. Turn half way through.
- Cook the black rice according to the package instructions and set aside.
- Mix the honey with the lime juice, chillies, three tablespoons of olive oil and 1/2 teaspoon of sea salt
- Mix the greek yogurt with the tahini in a separate bowl. Add three tablespoons of water, 1/2 teaspoon of salt and a dash of pepper.
- Toast the walnuts in a heavy bottomed pan on the stovetop for 5 minutes.
- Add the walnuts, dried cherries and yogurt mixture to the black rice. Stir until everything is combined. Top with butternut squash, and dress with the lime and chilli dressing.
Roast your butternut squash on a heavy baking pan with a good drizzle of olive oil and a few grinds of sea salt and black pepper. While the squash is cooking toast your chopped walnuts in a cast iron pan on the stove top. Heat the pan dry (without olive oil.) When the pan is hot, add the walnuts. Give them a good stir and keep a close eye on them. They are ready when you can smell a nice nutty toasted aroma and they have darkened in colour. Set the nuts aside and begin making your dressing. Squeeze a few limes into a small bowl and add three tablespoons of olive oil, your chilli, and honey.