This is one of my top five recipes, period. It’s the perfect fall meal. To save time, make the rice and butter while the squash is cooking. Yams may also be used in place of the kabocha.
Makes 4 servings
Time: 1 hour prep; 30–45 minutes for the rice
1 pound kabocha squash (about ½ medium squash)
3 tbsp melted coconut oil + 1 tbsp, divided
½ cup wild rice
½ cup brown rice
2 cups water
½ tbsp chopped fresh sage, packed
1 tbsp minced shallots
½ tsp 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.
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.
From Thrive Foods
by Brendan Brazier
published by Da Capo Lifelong