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Indigenous Goddess Gang

Creating a space for sharing medicine through poetry, food & seed knowledge, herbalism, music and more. This is a space for reclaiming knowledge from an indigenous femme lens. Each month we will honor a different tribe of matriarchs in our fashion shoots. Each month we will continue to grow and share the knowledge of our matriarchs and share that medicine. 

Indigenous Goddess Gang is a space intended for INDIGENOUS people. We've had our land taken from us, we've had our cultures taken from us,  we've had our languages taken from us. This is a step towards reclaiming our knowledge, identity and medicine.  This site is not intended for exploiting or appropriating.  Tread lightly and respectfully. 

Wild Rice Stuffed Squash

Wild Rice Stuffed Squash

3 cups wild rice

2 cups whole dried cranberries

1 winter squash, cut in half, seeded, and roasted

1 tablespoon salt

2 tsp pepper

5 tablespoons oil

Vinaigrette

½ cup olive oil

½ cup maple vinegar or apple cider vinegar

3 tablespoons maple syrup

4 tablespoons chokecherry syrup

Salt and pepper to taste

In a large pot add the wild rice and 6 cups of water, cover and cook over medium heat until it comes to a boil then reduce the heat to low and cook until all the water is gone and the rice is tender. Add the dried cranberries, 3 tablespoons of oil, 2 tsp salt, 1 tsp pepper, and cover and set aside.

wild rice .jpg

 

In a mason jar combine all the vinaigrette ingredients and shake until smooth and blended.

 

Take each squash half and scrape and mash into the bottom, season each half with ½ tsp salt, ½ tsp pepper, and 1 tablespoon oil per half.

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Fill both halves of squash with the wild rice, drizzle with vinaigrette and serve. Enjoy!

 

Cooks Notes

Use a winter squash that has a pretty hard, thick skin so it does not collapse. I used an heirloom Tesuque Pueblo Winter Squash that my family grew this season. Other winter squash varieties that work well for this are acorn squash, sugar pumpkins, and Delicata squash.  I roasted the squash at 350F facedown in a shallow pan with a bit of water to keep the flesh moist.  

Feel free to add different seasoning to the rice!

If you don’t have wild rice you can also use white or brown rice.

This is delicious when topped with toasted pepitas!

Spicy Bean Dip and Guacamole

Spicy Bean Dip and Guacamole

Maple Tajîn Trail Mix

Maple Tajîn Trail Mix

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