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Adapted from Thrive Foods, serves 4

  • 1 pound kabocha squash
  • 3 tbsp. melted melted coconut oil + 1 tbsp., divided
  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 2 cups water
  • 1/2 tbsp. chopped fresh sage, packed
  • 1 tbsp. minced shallots
  • 1/2 tsp. salt
  1. Preheat the oven to 400 degrees F.  Cut the squash in half then scoop out and discard the seeds.
  2. Use 1 tbsp. coconut oil to brush the areas of the cut squash and place them 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.  Keep warm.
  4. To make the rice: Combine the rices and water in a sauce pan.  Bring to a boil, reduce heat to low and simmer until done.  About 40 minutes.  (Do this while squash is cooking)
  5. Meanwhile, in a food processor blend 3 tbsp. coconut oil, sage, shallots and salt until smooth.
  6. In a large pan, heat the sage butter mixture over medium-low heat for 1 minute.  Add the cooked rice and toss to combine.  Cook for 1 minute longer while stirring constantly.
  7. Remove from heat and carefully fold in the squash.