Wild Rice and Winter Squash

I am so ready for fall. I'm actually willing it to get here. I've been avoiding the oven or any high heat cooking, because the car thermometer keeps reading 97, but last night I broke down and cooked up something super delicious that I might suggest we add to our Thanksgiving dinner this year. It was THAT good. A little labor intensive, but it makes a great side dish, and I added edamame to make it a stand alone leftover meal.

Ingredients
1 medium butternut squash (or other winter squash or pumpkin), peeled and cut into 1-inch cubes
2 medium red onions, peeled and quartered
Natural Grapeseed Oil (email here to order) or other high heat oil
sea salt
2 cups cooked wild rice
1/2 cup toasted pumpkin seeds (optional)
1 small bunch of fresh greens (collards, kale, spinach), washed and cut into bite size pieces

1/3 cup extra-virgin olive oil
juice of 1 lemon
pinch of salt
1 T honey
5-6 fresh basil leaves, finely chopped (or cilantro)

Instructions
   1. Preheat oven to 375.
   2. If wild rice is not cooked, get it in process (some takes 15 minutes, while other takes 50).
   3. Place squash on one end of a cookie tray and onions on the other or on separate trays. Add a generous splash of grapeseed oil and sea salt to both. Toss to coat. Roast for 30-45 minutes (until they are soft and caramelized) turning every 10-15 minutes.
   4. Meanwhile, make the dressing by placing the olive oil, lemon juice, salt, honey, and a few of the basil leaves (saving the remaining to sprinkle across the top of the finished dish) in a jar with tight fitting lid. Shake to mix, taste, and adjust to your liking.
   5. Steam up your greens and set aside (try this basic recipe).
   6. Place rice and onions along with 1/2 of dressing in a casserole dish or large bowl and toss gently. Add the greens and pumpkins seeds. Toss again once or twice. Add squash and remaining dressing. Toss one last time (carefully, especially if squash is extra soft) and top with remaining basil leaves.
   7. Enjoy!