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Wild Rice with Kabocha Squash and Sage Butter

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Recipe By Brendan Brazier from Thrive Foods

This is the perfect fall meal. To save time, make the rice and butter while the squash is cooking.

Time: 1 hour prep; 30–45 minutes for the rice
Makes 4 servings


  • 1 pound kabocha squash (about ½ medium squash)
    • Note: Yams may also be used in place of the kabocha.
  • 3 tablespoon melted coconut oil + 1 tablespoon, divided
  • ½ cup wild rice
  • ½ cup brown rice
  • 2 cups water
  • ½ tablespoon chopped fresh sage, packed
  • 1 tablespoon minced shallots
  • ½ teaspoon salt


    1. Preheat the oven to 400°F. Cut the squash in half, then scoop out and discard the seeds.
    2. Use 1 tablespoon 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.
Photo Credit: Julie Morris and Brendan Brazier

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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