It’s a 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.
4 servings | Prep 1 hr | Cook 30-40 mins
»» 1 lb kabocha squash (about ½ a 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 Tbsp salt
Preheat oven to 400 degrees F. Cut squash in half, then scoop out the seeds (discard). 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 fork. When cool enough to handle, cut into 1 inch chunks (skin may be left on for extra flavour and nutrition of disposed of). Keep warm.
To make rice, combine the wild and brown rice and water in a saucepan. Bring to boil, reduce heat to low and let simmer, covered. Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.
In a large saucepan, heat the sage butter mixture over medium-low heat for 1 minute. Add rice and toss to combine, and cook for1 minute longer (stirring constantly). Remove from heat and carefully fold in squash.
Nutrients per serving: Calories (kcal) 257.4; Fat 14.6 g; Protein 3.8 g; Carbohydrate 30.7 g; Sugar 4.2 g; Fibre 4.9 g
Excerpted from Whole Foods to Thrive Nutrient-Dense, Plant-Based Recipes for Peak Health by Brendan Brazier. © 2011 Brendan Brazier. Published by the Penguin Group (Canada). Reprinted with permission.