Brown Rice and Roasted Butternut Squash Skillet
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- ½ (16-oz) pkg cubed butternut squash
- 1½ Tbsp olive oil
- ¼ plus ⅛ tsp kosher salt, divided
- ¼ plus ⅛ tsp pepper, divided
- 2 (8.8-oz) pouches microwaveable brown rice
- 1 cup chicken bone broth
- ½ Tbsp all purpose flour
- 2 oz cream cheese
- ½ (6-oz) pkg crumbled feta 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. Spread in a single layer. Bake 20 minutes or until tender, stirring after 15 minutes.
- Meanwhile, heat rice according to package directions. Whisk together broth and flour. Bring broth mixture to a boil in a large skillet over medium-high heat. Stir in cream cheese until melted.
- Add rice, feta, and ⅛ tsp each salt and pepper to skillet; simmer 5 minutes or until thickened, stirring often. Stir in squash and sage before serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
478
|
478
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 15 | 15 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 777 | 777 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
