1 Butternut Squash, halved
Olive oil, for sautéing and drizzling
1 cup Whole Grain Red Rice
1/2 cup Basmati White Rice
1/2 cup toasted pumpkin seeds
1/2 cup green onions, chopped
1/2 dried cranberries
1/2 cup salad or champagne vinegar
1 Tablespoon whole grain mustard
1 Tablespoon honey
2 Tablespoons fresh parsley
1 Tablespoon fresh thyme
1 Tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2-inch cubes. Set aside.
In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.
In a large bowl, add rices, pumpkin seeds, butternut squash, green onions, and dried cranberries. Gently stir in the vinaigrette. Serve warm or at room temperature.