Wild Rice with Kabocha Squash and Sage Butter

  • Yield: 4 servings
  • Prep: 60 mins
  • Cook: 30-45


1pound Kabocha squash (about 1/2 medium squash)
3tablespoons melted coconut oil
1tablespoon melted coconut oil
1/2cup wild rice
1/2cup brown rice
2cups water
1/2tablespoon chopped fresh sage, packed
1tablespoon shallots, minced
1/2teaspoon salt


Preheat the oven to 400°F. Cut the squash in half, then scoop out and discard the seeds.

• Use 1 tbsp coconut oil to lightly brush the cut areas of the squash, and place cut side down on a baking sheet. Bake for 40–45 minutes or until soft when pierced with a fork.

• When cool enough to handle, cut into 1-inch chunks (skin may be left on for extra flavor and nutrition or disposed of). Keep warm.

• To make the rice, combine the rices and water in a saucepan. Bring to a boil, reduce heat to low, and let simmer, covered, until done.

• Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.

To serve

• In a large pan, heat the sage butter mixture over medium-low heat for 1 minute. Add the rice and toss to combine, and cook for 1 minute longer while stirring constantly. Remove from heat and carefully fold in the squash.


Reprinted with permission from Thrive Foods by Brendan Brazier (c) 2011 Brendan Brazier