Place the wild rice and broth in a small pot, bring to a boil, lower and then cover and simmer for 45 minutes.

In the meantime, preheat oven to 425 degrees Fahrenheit. Place the butternut squash on a Gefen Parchment lined baking sheet. Drizzle with oil and salt. Roast for 30 minutes.

On the stove, heat one tablespoon olive oil over medium heat. Add the leeks. Allow to soften and brown for about 10 minutes. Then add the brown sugar and cook for another five minutes – keep stirring to prevent it from burning.

In a bowl, mix together the rice, apples, dates, pomegranate seeds, butternut squash and leeks.