The medley of vibrant orange and black in this dish welcomes October to the table.
Winter squash are available from August through March, however, they are at their prime in October- November. They offer a very good source of Vitamins B1 and C, folic acid, pantothenic acid, fiber, and potassium. Winter squash are also a good source of Vitamin B6 and niacin.
Studies have shown that, due to their carotene properties, winter squash exert a protective effect against cancer and heart disease.
Ingredients
(Makes 4 servings)
2 acorn squash, about 1 pound each
Celtic sea salt and freshly ground black pepper
Organic extra virgin coconut oil
½ teaspoon Chinese 5 spice (found in the dry spice section)
½ teaspoon of freshly chopped thyme
INSTRUCTIONS
1. Preheat the oven to 350 degrees (convection roast is best). Split the squash in half horizontally with a large chef’s knife. Scrape out the seeds with a spoon. If squash are very large, cut lengthwise into quarters.
2. Set the squash halves or quarters, cut sides up, on a baking sheet. Brush with softened extra-virgin coconut oil and sprinkle with salt and pepper, Chinese 5 spice and thyme. Cover with foil and place in the middle of the oven.
3. Roast squash for roughly 30 minutes or until tender (large squash may require more time). Remove foil and continue to roast uncovered for 8-10 minutes or until the squash is nicely browned and tender when pierced.
While the squash is in the oven prepare the rice salad:
Bottom of Form: Forbidden Rice salad
This dark purple rice (sometimes called Chinese black rice) was once grown exclusively for Chinese emperors to enrich their health and longevity. High in nutritional and medicinal value, black rice is rich in iron, protein and considered a blood tonifier. Also high in fiber, minerals and vitamins (Vitamin B, niacin, Vitamin E, calcium, magnesium, iron and zinc), black rice has a high content of the antioxidant anthocyanin.
4 servings
1 cup Forbidden Black Rice (may be found in most health food stores and specialty markets)
1 3/4 cup filtered water
1 tablespoon minced garlic
2 tablespoons olive oil
¼ cup of pine nuts
¼ cup Goji berries finely chopped
3/4 cup roughly chopped raw spinach
1/4 cup basil, chopped
2 tablespoons green onion, chopped
Celtic sea salt and fresh cracked pepper to taste
INSTRUCTIONS:
1. In a 1 ½ quart saucepan bring rice and water to a boil.
2. Add garlic, cover pan and cook over low heat for 30 minutes or until water is almost evaporated. Rice should be fork- tender.
3. Remove pan from heat and let rice stand, covered for 10 minutes. Gently stir in olive oil, basil, green onion, pine nuts, Goji berries, and spinach. Add salt and pepper to taste.
4. To assemble: scoop the Forbidden Rice salad into the shell of the squash, garnish with basil. Drizzle with olive oil if desired.
For additional protein add white beans to the rice.
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A long-time advocate of John Gray’s work, Ronda Priestner has worked as an exclusive chef and wellness consultant for private citizens and celebrities alike throughout the world. During her career as the Body, Mind and Spirit Chef, she instructed workshops and clients on weight management, energy optimization, and other daily life concerns through an easy approach to nutrition and lifestyle choices. Ronda has traveled extensively throughout the West Indies, the South Pacific, as well as South, Central, and North America, researching medicinal and native foods that formed the basis of many of her dishes.
Her own desire for optimal fitness and well-being led her to create a style of nutritious haute cuisine for specialty diets and natural living. As the owner and director of FitWise Pilates and Wellness in El Cerrito, California. Ronda also teaches pilates, brain fitness and movement to heal, function, rehabilitate and strengthen both body and soul. Visit her at www.fitwisepilates.com
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Need Inspiration for Your Diet?
Hi Ronda,
What are the benefits of using Celtic sea salt compared to regular salt?
Thanks for sharing such a delicious recipe.
Mark
I will definitely try this recipe for fall. It seems to be quite easy to prepare and it should be a sure way to please the guests. What spices could I use to substitute the Chinese 5 spices, in case it is hard to find it?
Thanks for your reply.
Wow, Ronda, this is a totally unique and fabulous looking dish – and really easy to prepare. I’m definitely going to use the white beans in the rice for the added protein.
Great selection for Halloween.
This recipe has all of the elements that I like: easy to prepare, interesting mix of flavors, and extremely healthy. I am so excited to try it!
This recipe is delish! I’m going to add this to my t-day dinner medley. My family is going to be so jealous… and I never cook. One question I have though is what exactly are goji berries, and where can they be found?
Hello Mark,
I am thrilled that you enjoy this nutrient dense recipe. There are many sea salts on the market and many are of great quality, however the French Celtic sea salt is the highest in mineral content. Table salt has been processed and stripped of the essential minerals that contibute to healthy brain chemistry and in fact will deplete the body of essential minerals.
Be Well,
Ronda
Hello Cassio,
I hope that you enjoy sharing this dish when you entertain. It is a geat compliment for your thanksgiving and any dinner. It pairs wonderfully with fish. You may substitute any spice in which you have a preference for. The thyme adds an earthy flavor and you may enhace with a bit of cayenne which is a real metabolic boost. The spice of the pepper and the natural sweetness of the squash ia a real party for the palate. Other suggestions: fresh grated cinnamon or nutmeg, ginger, dill or sage.
Joy to you,
Ronda
This one of the best dishes I have every had . Can you suggest a wine that would go with the dish. I am going to make it for Thanksgiving dinner.
Thank you,
Tony
I love how inovative your black grain rice recepie is.
Where can I find more like it?
Yummy,
Christian Paier
I make this dish last evening and when I went out to see the full-moon, my neighbor was outside and he asked me what I was cooking that smelled so good. The Chinese 5 spices and the garlic in the rice are so wonderfully fragrant. This is a receipe that rewards all your senses. Thank you Ronda.
Hello J.Fearn,
Thank You for that valuable question. Goji berries may be found in most natural food stores. They are maroon colored berries and have 500% more vitamin C than most berries. They are a true antioxidant superfood. Goji berries may also be called wolf berries and allow one to see light more vibrantly- so in Chinese Medicine Goji Berries are used to treat mild depression. I personally do not buy Goji berries in bulk. They have a tendency to mold quickly, so be certain that the berry is not a darker color.
Joy to you,
Ronda
Hi Ronda,
What a wonderful recipe! I really look forward to making this dish for family and friends. And, I appreciate the information regarding squash, as I was not aware of that. I look forward to your next article.
Thank you so much.
- Christine
Yum!! Can’t wait to try it.
Hi Ronda, thanks for suggesting such a nutritious and easy to prepare dish. I will try it, also adding some turkey to the rice.
-M.
Marvelous side dish with fish or chicken. Thanks for the creativity.
Rhoda
Ronda,
This is an amazing looking dish and I am going to try and make it for my parents!
WOW, that looks so good! I have a bunch of black rice, but didn’t really know what to do with it or what to pair with it. This looks wonderful, I love squash. I can’t wait to try it!
The dish looks amazing and tasty! I have two questions for you. What meat would go good with this dish? What wine would pair well with the meal?
Thanks
Hi Ronda – You’re so clever! This is a perfect recipe for fall! I also love that your recipes provide us with wonderful nutritional insight. I can’t wait to make this and share the recipe with friends, family and my co-workers – I actually post your recipes on our community board at work!
Thanks for continuing to provide us with great healthy recipes – Can’t wait to see what’s next on the menu!
- Andrea
Well done. Love the Goji berry ingredient which I had never heard of before. Cool.
I will pass it on and will try it myself. I love squash so it’s a good thing.
I can’t wait to make this recipe! It’s beautiful and so creative!!!
Ronda,
This dish has all the earmarks of a culinary delight! I’m salivating at the thought of tasting it: a must for Thanksgiving.
BTW, what is your opinion of Himalayan Crystal Salt from the Hunza Region?
Here is to your health
Cheers, L
Rondinha, thanks for the suggestion. I will try it with some turkey as well. Now I know what to do with all the squash that I will be getting from my CSA program!!
This dish looks delicious. I love rice, and squash is one of my favorite vegetables. I can’t wait to try it with the black rice, Chinese 5 spice, and the Goji berries; three ingredients I’ve never tried. Very creative!
Ronda,
This recipe looks great. You mention using the convection roast setting on the oven. I have a basic electric oven and when I cook away from home I have the use of an oven with the convection option. How do I adjust the cooking time?
Cannot wait to try this.
Thanks!
Rondini:
Interesting change that delivers a colorful, tasty and nutritious twist for the next holiday dinner party. Can’t wait to try it with fresh baked hens stuffed with your squash, garlic, herbs and black fobidden rice. Love It! Yummy! Yummy!
Hi Ronda,
This sounds absolutely delicious and so eclectic too! Goji berries in rice? Silly question, but why is it called ‘Forbidden Rice’? Or is that a marketing spin those crazy marketers do. LOL.
Thanks,
Trang
Hello Gang,
It is so wonderful to see how enthusiastic you all are about your wellness regiment and creating healthy meals! How refreshing to see so many Mars residents joining in on the fun!
Answers to your questions below:
Tom- Convection is ultimately the best method of even roasting however, just follow the instructions on the recipe for your electric oven and for your convection, you may cut the cooking time by 10-25 minutes. However, it will all depend on the thickness and type of your squash. Best to do a fork test.
Aaron and Tony- Since we are heading into winter my top suggestion would be a Pinot Noir for this dish. However if you serve it for lunch or as a light course a Vouvray or Chenin Blanc would pair lovely. Aaron absolutely any meat or protein would match with this diverse dish.
Thank You for your interest, I look forward to providing you with nouvelle dishes that support your healthy brain chemistry!
Joy to you,
Ronda priestner
Sweet Ronda,
I am not good in cooking, but I will try your suggestion.
Thanks, honey.
Nery.
What a great combo of ingredients (some of them I wouldn’t have thought of pairing). Looks and sounds so good, I’d probably not use it as a side but help myself to 2 servings.
Hi Ronda
Thank you for this delicous recipe. I made it for my mother and she loved it. The gogi berries were great.
Looking forward to more recipes.
Ciao
Rajinder
Hi, Ronda
This sounds sooooo good!!!I will try this .The forbbiden rice & Goji berries sounds interesting and very creative.It’s just in time for Thanksgiving!!!
Ronda:
We tried the Forbidden Rice & Acorn Squash dish tonight and WE all loved it, including my picky eaters. The combination of ingredients was fantastic – the spices baked into the squash were a great addition. I will certainly enjoy sharing this dish with friends and family.
Thank you so much for sharing your many talents with us all.
Cindy