Wild Rice with Kabocha Squash and Sage Butter

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

This is the perfect fall meal. It's like comfort food and a 5-star cuisine have combined to make your dinner something to remember.


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


  1. Preheat the oven to 400F. Cut the squash in half, then scoop out and discard the seeds.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.
  6. 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



Get every new post delivered to your Inbox.

Join 233 other followers