There’s a stereotype that pasta is the way to go for pre or post run recovery. But other complex carbohydrates, such as those found in fiber-rich wild rice and kabocha squash, help to restock glycogen stores that can become depleted after a long run. This is one of my top five recipes, period. To save time, make the rice and sage butter (made from coconut oil) while the squash is cooking. Yams may also be used in place of the kabocha squash.

Time: 1 hour preparation (includes 30–45 minutes to cook 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 scoop out 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 one-inch chunks (skin may be left on for extra flavor and nutrition or disposed of). Keep warm.
  • To make the rice, combine the brown and wild 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.

BookTo serve

In a large pan, heat the sage coconut oil butter mixture over medium-low heat for one minute. Add the rice and toss to combine, and cook for one minute longer while stirring constantly. Remove from heat and carefully fold in the squash.