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 brown rice
- 2 cups low-sodium chicken broth
- 1 Tbsp all-purpose flour
- 2 oz ⅓-less-fat 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 tsp salt
- ½ tsp pepper
- ½ cup chopped walnuts
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, oil, 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
167
|
529
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 11 | 7 | 18 |
| Carb (g) | 45 | 15 | 60 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 440 | 232 | 672 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
