A N D E R S O N F A R M E R S M A R K E T

Wild Rice with Gingered Winter Squash

In this recipe, dark wild rice makes a striking contrast to the bright orange squash.

Some of the squash melts down and creates its own sauce as it steams in ginger-flecked water. Use the smaller amount of ginger if you prefer a more subtle presence of its singular flavor. Cooked wild rice, added at the last minute and perfumed with honey and orange zest, creates a memorable topping for the squash.

Serves 6 as a side dish

* 1 medium butternut squash (about 2 pounds)

* Salt to taste

* 1-to 2-inch piece ginger, peeled and coarsely chopped (1/8 to 1/4 cup)

* 2 to 3 teaspoons honey

* 2 cups cooked wild rice

* 1 tablespoon unsalted butter

* 1 1/2 teaspoons grated orange zest

Just peel, seed, and cut squash into 2” chunks.

Bring 1 cup of salted water to a boil in a large, heavy saucepan. Stir in half of the ginger. Add the squash and distribute the remaining ginger on top. Cover and cook over medium-high heat until the squash is tender, 5 to 8 minutes (or about 12 minutes if you haven't microwaved it first). Check every few minutes and add boiling water, if needed, to maintain the water level.

Use a slotted spoon to transfer the squash to a serving platter and tent with foil. Stir 2 teaspoons of the honey into the cooking liquid, and boil over high heat until reduced and slightly syrupy, about 5 minutes. Stir in the wild rice and butter, plus more honey, if desired. Lower the heat and simmer for another minute. Stir in the orange zest. Pour the mixture over the squash and serve immediately.