Fried Wild Rice with Squash and Kale

1 honeynut squash, peeled, seeded, and cut into 1/2-inch pieces

2 tablespoons grated ginger

2 tablespoons brown sugar

4 tablespoons rice vinegar

1 teaspoon chili oil or sriracha

1 onion, thinly sliced

1 bunch lacinato kale, cut into 1-inch strips

3 cups cooked wild rice

1/4 cup pomegranate seeds, for garnish

Vegetable oil

Kosher salt and black pepper

Heat oven to 400F. Line a sheet pan with parchment. 

In a medium bowl, toss squash with 2 tablespoons oil and season with salt and pepper. Spread on prepared baking sheet and roast until browned and soft, about 25 minutes. Set aside. 

In a mixing bowl, whisk together ginger, sugar, vinegar and chili oil. 

In a large skillet, heat 3 tablespoons oil. Add onion and sauté until soft, about 3 minutes. Add kale and cook until bright green and tender, about 5 minutes. Add squash, then add rice. Add ginger mixture and cook until rice is heated through. Season with salt and pepper. Garnish with pomegranate seeds and serve.