For this issue’s seasonal feature, I’m sharing a wonderful fall squash recipe from Sustainable Table’s friend Brendan Brazier, also recognized as one of the world’s foremost authorities on plant-based nutrition. Brendan is a professional Ironman triathlete, bestselling author of The Thrive Diet (Penguin, 2007), and just released a new book, Thrive Foods (2011, Da Capo), featuring incredible recipes highlighting his “Nutrient-to-Resource Ratio.” Brendan is also partnering with our EatWellGuide.org to provide resources for buying sustainable produce to create these earth-friendly recipes. Learn more at BrendanBrazier.com.
Enjoy the harvest and the simplicity of real food and each moment. Best, Destin
In Thrive Foods, the goal is simple: get as high a level of health-boosting micronutrients from food, while expending the smallest amount of each natural resource to do so. There are also 200 recipes in the book, including a few from Brendan’s favorite North American restaurants (New York’s Candle 79, and Jivamukti Café are among them), as well as a few of his favorite chefs (including Dirt Candy’s Iron chef competitor, Amanda Cohen and Tal Ronnen). This is one of our favorite recipes from the book and the perfect fall meal, especially after a run or bike ride in the park.
To save time, make the rice and butter while the squash is cooking. Yams may also be used in place of the kabocha. Time: 1 hour prep; 30–45 minutes for the rice.
Makes 4 servings
1 pound kabocha squash (about 1⁄2 medium squash)
3 tbsp 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
• Preheat the oven to 400°F. Cut the squash in half, then scoout and discard the seeds.
• 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.
• 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.
• 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.
• Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.
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.