- Cook the rice according to the package directions.
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Place the butternut squash cubes in a large bowl. Drizzle with 1½ tablespoons of the oil and sprinkle with the cinnamon, salt, and cayenne pepper (if using). Toss to combine, making sure each cube is coated. Transfer the squash to the prepared baking sheet, leaving a little bit of space around each cube.
- Roast the squash for 25 to 30 minutes, turning once halfway through the cooking time, until the squash is tender but not too soft (you don’t want it to fall apart when mixing it with the other ingredients) and lightly browned. Set aside and let cool slightly.
- In a large bowl, whisk the remaining tablespoon oil, the lemon juice, soy sauce, and maple syrup. Add the cooked wild rice to the bowl with the dressing and toss to combine. Add the roasted butternut squash, walnuts, cranberries, and scallions and gently fold all the ingredients together. Taste and season with black pepper and a little extra salt (if needed). Serve warm or at room temperature.
Recipe from Serena’s book The Dude Diet Dinnertime.