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

Ingredients

• 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

Directions

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.