Roasted Squash and Wild Rice Bowl
Preheat the oven to 180°C/360°F.
Peel and slice up the butternut into thin slices. Toss in a tbsp of olive oil, a pinch of salt and dried thyme and bake for 45 mins until tender, turning halfway through.
Wash the rice until the water runs clear and then cook in boiling water for 20 mins.
Meanwhile, gently toast the pistachios in a dry saucepan. Blitz in a food processer until very smooth. Then drizzle in 50ml olive oil and continue to blend. Add in the silken tofu, garlic, miso paste, parsley, coriander, chilli and the zest and juice of the lemon. Continue to blend until smooth, adding in 100ml water to reach a pourable consistency. Season with salt to taste.
Once the rice has cooked, pile it into your serving bowl and toss with some pomegranate seeds and chopped dill. Top with the butternut squash and drizzle with the pesto. And top with dill, pomegranate and mixed seeds.