Ginger Spiced Acorn Squash

Categories: Large Intestine Qi Stagnation, Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity

Earth: Tonify Spleen Qi   - Dusten Nelson

Ginger spiced acorn squash:

1 acorn squash (or other winter squash)

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) maple syrup

1 tsp (5 mL) garam masala

1/2 tsp (5 mL) ginger

Pinch or two of salt, to taste

Dash of curry powder, plus 1 tsp (or to taste)

1 1/2 tbsp (22 mL) butter

1 medium onion, chopped

Dash of nutmeg

2 apples, cubed (use tart or crisp apples like Gala or Granny Smith; avoid soft and sweet apples, like Macintoshes)

1/2 cup (125 mL) apple juice or cider

Serves: 2

Ingredients of note: General theme – sweet and warming

Acorn Squash: Support spleen and tonify qi

Maple syrup: tonifiy qi

Ginger: acrid, moving, and tonifying to middle jiao

Onion: moves and aids in detoxification, also warming.

Nutmeg: warming & moving

Apples & Juice: tonify qi and yin.

Cooking Instructions:

Preheat oven to 350F (175C). Line a baking dish with aluminum foil (or not, if you like scrubbing).

Peel and cut the squash into large chunks, about 1 inch (2.5 cm) square.

In a bowl, whisk together olive oil, maple syrup, garam masala, ginger, salt, and a dash of curry powder.

Add squash cubes and toss to coat.

Spread squash into baking dish, in as close to in a single layer as possible.

Bake for approximately 25 minutes, stirring once or twice for even cooking.

Meanwhile, melt butter in a large skillet over medium heat.

Add onion, a sprinkle of salt, and sauté until tender, about 12 minutes. Add remaining curry powder and a dash of nutmeg and stir for 1 minute.

Add apples and sauté a few more minutes until the apples are hot.

Transfer to a bowl to wait for the squash.

Once the squash’s 25 minutes are up, add the apple mixture to the squash in the baking dish. Sprinkle with apple juice or cider, and stir together.

Bake another 20 minutes or so, until the squash is tender.