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wild rice with apricot

I put these two dishes together for non-FF friends who thought they were
wonderful.  Credits to the ideas for techniques I've picked up from the

Butternut Squash

1 medium butternut squash
an apple
few slices fresh ginger root

Bake in oven-needn't prepare other than to wash off--at 375 until soft to
touch or skin is getting brown.  Cut open, scoop out seeds, peel or pare the
skin off, cut into chunks.  It will (probably) not be cooked through at this
point.  Place in microwave dish.
Peel an apple and cut into large dice, stir into the squash a bit, cover and
microwave 4-5 minutes.
Mince about 3 pennies of fresh ginger, stir them into the squash mixture,
microwave covered another 4-5 minutes.
Mash with a fork and then stir well with  a flat wire whisk.  
Reheat as needed; season if needed but didn't need it.

Wild Rice with Apricots

Cook a half cup of wild rice and a little salt in about 2 cups water until
well cooked, about 45 minutes.  Drain and set aside.  Cook some white rice.
Cut several dried apricots into small dice, soak in orange juice in heavy
pan, not quite enough to cover.  Simmer, and add 1/4-1/3 cup onion chopped
when liquid is nearly gone, cook until soft and liquid about gone.

Mix in the wild rice and enough cooked white rice to taste (about 1 cup wild
rice, or a little less).  Reheat as needed, serve.  Again, didn't need other
seasoning, was mostly done way in advance.

Thanks for all the good ideas.
Judith C.