Vegan Wild Rice Stuffed Squash

Bahan-bahan (8 porsi)

• 4 medium butternut squash (2 - 2.5 pounds, or ~1kg or 4 medium acorn squash (1.25 -1.5 pounds, or ~0.6kg))
• Kosher salt and pepper to taste
• 1 cup wild rice ((6 ounces, ~170g))
• 1.5 cups (355 mL) vegetable broth for Instant Pot method, OR 3 cups (710 mL) vegetable broth for stovetop method
• 1 tablespoon olive oil + more for roasting squash
• 4 shallots, (sliced thinly)
• 4 cloves garlic, (minced)
• 4 cups (~270g) Tuscan/Lacinato kale, shredded
• 1/2 cup (~70g) toasted pine nuts or pumpkin seeds
• 1/2 cup (~15g) parsley leaves, roughly chopped
• 1/2 cup (~10g) basil leaves, roughly chopped
• 1/4 cup (~30g) dried cranberries
• 1/2 cup (~80g) pomegranate seeds
• 1 teaspoon orange zest
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon extra virgin olive oil
• 1/4 cup (~64g) good-quality tahini