Cook rice according to directions on package.
Heat oven to 350°F. Drizzle squash with olive oil, add salt and pepper, then roast for 12-15mins. Allow to cool.
Whisk together vinaigrette ingredients. Set aside.
Once rice is cooked, combine with roasted squash, pomegranate seeds and scallions, then toss with yuzu ginger vinaigrette.
Season with salt and pepper, as preferred.
Serve chilled or at room temperature.
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