Roasted Butternut Squash & Black Rice with Hemp-Miso Dressing

An easy fall-inspired recipe with sweet roasted butternut squash, black rice, and a salty miso dressing that pairs so well with the rest of the dish. Delicious hot off the stove, or cold as leftovers!

1 medium butternut squash
1 Tbsp olive oil
¼ tsp cinnamon
½ tsp dried thyme
pinch salt
pinch ground black pepper
2 sprigs fresh rosemary
1 cup uncooked black rice

For the dressing:
1 clove garlic
¼ cup hemp seeds
¼ cup water
2 tsp yellow miso
2 Tbsp melted butter (I used Earth Balance)

View the full recipe at My California Roots →