Roasted Butternut Squash with Spicy Wild Rice and Queso Fresco

INGREDIENTS

3/4 cup

wild rice, cooked

3/4

cup basmati rice, cooked

1 lb

4oz butternut squash, cubed

Olive oil

Salt, freshly ground black pepper

1 tsp

smoked paprika, divided

1/2

teaspoon cumin seeds

1/2

teaspoon ground turmeric

1/4

to ½ teaspoon cayenne pepper

to 4oz queso fresco, dicedLime juice, freshly squeezed (optional but very recommended by a reader!)