For the squash:
1 cup tamari
1 cup sesame oil
4 tablespoons maple syrup
1 lime, zested and juiced
2 tablespoons recent ginger, grated
2 garlic cloves, crushed
½ cup of basil, stems eliminated
2 ½-inch thick wedges of onion squash, seeds eliminated
For the wild rice salad:
½ cup wild rice, cooked
1 cup pink cabbage, very finely sliced
¾ cup mustard leaves
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