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Ginger & Juice Acorn Squash with Wild Rice

November 16, 2010

I love ginger. For those who know me, ginger saved my life for a good period of time when I constantly felt ill. The lack of a gall bladder can be a real bummer on the digestive system, and ginger remained the miracle root. However, my stomach remains rock solid since I gave up eating meat. However, that doesn’t mean I tossed ginger into the cellar. Tonight, I made up a final recipe for my Acorn Squash-athon that has been this Autumn.

Ginger & Juice Acorn Squash

  • 1 Acorn Squash Sliced into four pieces
  • 1 tsp fresh minced ginger (by a root and store it in your fridge, mince with a microplane)
  • 1 tb brown sugar
  • 1 tb olive oil
  • 1 cup of fresh orange juice
  1. Preheat the oven at 400.
  2. Stir the ginger, brown sugar, and olive oil together until it mixes evenly.
  3. Pour the orange juice over the ginger mixture, and stir together.
  4. Using a brush, spread the ginger and juice mixture on top of acorn squash. Place in an oven proof dish and pour the rest of the mixture in to the container.
  5. Cook for 40 minutes, or until the squash is soft.

Wild Rice with Almonds

  • 1 cup of wild rice
  • 1 and 1/2 cups of veggie broth
  • 1/2 cup of wine
  • 1 tb parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried sage
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1/2 cup of chopped almonds
  • 1 tb butter
  • 1 tsp salt
  • 1 tsp pepper
  1. Boil the broth, rice, wine, almonds, butter and spices together.
  2. Serve when the rice is cooked through.


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