Risotto with Butternut Squash and Sage
Roasted Brussels Sprouts with Walnuts
Ingredients
- 1 (16-oz) pkg peeled, diced butternut squash
- 2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 (8.8-oz) pouches microwavable gluten-free brown rice (such as Tasty Bite)
- 2 cups gluten-free vegetable broth
- 1 Tbsp gluten-free all-purpose flour
- 2 oz cream cheese
- ½ cup freshly shredded Parmesan cheese
- 2 Tbsp chopped fresh sage
Instructions
- Preheat oven to 450°F. Toss squash with oil and ¼ tsp each salt and pepper on a rimmed baking sheet. Bake 20 minutes or until tender, stirring after 15 minutes.
- Meanwhile, microwave rice according to package directions. Whisk together broth and flour in a bowl until blended. Bring to a boil in a large skillet over medium-high heat. Add cream cheese; stir until melted.
- Add rice and ¼ tsp each salt and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Stir in squash, Parmesan, and sage.
Side Dish Ingredients
- 2 (16-oz) pkg halved Brussels sprouts
- 2 Tbsp olive oil
- ½ cup chopped walnuts
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, oil, and desired amount of salt and pepper on a large rimmed baking sheet; spread in an even layer.
- Bake 20 to 25 minutes or until tender and browned, stirring in nuts during last 8 minutes of cooking.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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