Risotto with Butternut Squash and Sage
Roasted Brussels Sprouts with Walnuts
Ingredients
- ½ (16-oz) pkg peeled, diced butternut squash
- 1 Tbsp olive oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 (8.8-oz) pouch microwavable brown rice
- ¾ cup low-sodium chicken broth
- ½ Tbsp all-purpose flour
- 1 oz ⅓-less-fat cream cheese (about 2 Tbsp)
- ¼ cup freshly shredded Parmesan cheese
- 1 Tbsp chopped fresh sage
Instructions
- Preheat oven to 450°F. Toss squash with oil and ⅛ 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 ⅛ tsp each salt and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Stir in squash, Parmesan, and sage.
Side Dish Ingredients
- 1 (16-oz) pkg halved Brussels sprouts
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup chopped walnuts
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, oil, salt, and pepper on a 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 | 3 | 3 | |
| Calories |
290
|
167
|
457
|
| Fat (g) | 11 | 11 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 9 | 7 | 16 |
| Carb (g) | 34 | 15 | 49 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 430 | 232 | 662 |
Quick & Healthy Meal Plan
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