• Cook wild rice according to package directions (this takes the longest, so start first). Prepare the other ingredients while it cooks.

Roasted Delicata Squash and Shallots

• Preheat oven to 425°F. Trim ends of delicata squash, slice in half lengthwise, and scoop out seeds. Cut into ½-inch half-moons. Toss squash slices and shallots with olive oil, maple syrup, salt, pepper, cinnamon, and cayenne.
• Spread on a rimmed baking sheet, reserving any excess oil/maple mixture in the bowl. Roast 12 minutes, flip, then roast 8–10 minutes more until golden and tender.

Sautéed Kale

• While squash roasts, heat a skillet over medium. Add the reserved oil/maple mixture, then garlic; cook 1 minute. Add kale and sauté about 5 minutes until just wilted. Stir in red wine vinegar, then remove from heat.

Maple Miso Vinaigrette

• In a small bowl, whisk miso, maple syrup, balsamic vinegar, soy sauce, garlic powder, ginger powder, and olive oil until smooth. Whisk in water to thin as needed. Taste and season with salt.

Assemble Bowls

• Divide rice and kale between bowls. Top with roasted squash and shallots, shredded chicken, Boursin cheese, and pumpkin seeds. Drizzle with vinaigrette and serve warm.