Vegan Roasted Sweet Basil Squash With Wild Rice and Mustard Greens Salad

For the squash:
1 cup tamari 
1 cup sesame oil 
4 tablespoons maple syrup 
1 lime, zested and juiced 
2 tablespoons fresh ginger, grated 
2 garlic cloves, crushed 
½ cup of basil, stems removed 
2 ½-inch thick wedges of onion squash, seeds removed 

For the wild rice salad: 
½ cup wild rice, cooked 
1 cup red cabbage, very finely sliced 
¾ cup mustard leaves 

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