Preheat the oven to 400 degrees. Bring a large pot of water to a boil with a large pinch of salt. Toss the butternut squash on a baking sheet with a drizzle of olive oil, salt, and pepper. Place in the oven for 20-25 minutes, tossing, halfway through cooking, until golden brown.

Once the water is boiling, add the forbidden rice and cook for 35-40 minutes, until tender. When the rice is finished cooking, drain, rinse, and set aside.

While the squash and rice cook, thinly slice the scallions, keeping the whites and greens separate. Pick, then chop the parsley leaves. Roughly chop the pistachios.

In a large bowl, combine the vinegar, honey, and a pinch of salt. Whisk in a large drizzle of olive oil. Toss in the rice, squash, arugula, scallions, and parsley.

Serve the forbidden rice salad with a sprinkle of pistachios on top and enjoy!