Nick and I made a similar dinner last year. This go around I used my pressure cooker to prepare the squash, so it was cooked in about ten minutes. These Honeynut squash that we get from our CSA share are so cute I can hardly stand it. Each is about the size of a large russet potato, and a perfect serving size. They are also, of course, delicious.
The salad is made of wild rice (also made in the pressure cooker), roasted kale leaves, dried cranberries, and feta cheese crumbles. I served the salad warm with dinner, but it is equally good at room temperature or even chilled. Because of this, it makes a nice lunch for packing.
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