Butternut Squash and Brussels Sprouts Rice

Butternut Squash and Brussels Sprouts Rice

Preparation Time15 mins Cooking Time17 mins Makes 4 servings

A nutritious and flavorful fall recipe featuring rice and seasonal vegetables. Easy to make and perfect for a healthy dinner.

Nutritional Information

Calories

380 (4 servings)

Calories from Fat

160 (4 servings)

Total Fat

18g (4 servings)

Saturated Fat

2.5g (4 servings)

Polyunsaturated Fat

8g (4 servings)

Monounsaturated Fat

7g (4 servings)

Cholesterol

5mg (4 servings)

Sodium

550mg (4 servings)

Total Carbs

47g (4 servings)

Dietary Fiber

5g (4 servings)

Sugars

6g (4 servings)

Protein

10g (4 servings)

Calcium

8% (4 servings)

Iron

15% (4 servings)

Potassium

684mg (4 servings)

Vitamin C

110% (4 servings)

Vitamin A

160% (4 servings)

Ingredients List
  1. 2 Tbsp. olive oil, divided
  2. 2 cups diced butternut squash
  3. 2 cups Brussels sprouts, quartered
  4. 1 small onion, chopped (about 1 cup)
  5. 1 Tbsp. balsamic vinegar
  6. 2 cups water
  7. 1 package Knorr® Herb & Butter Rice Side
  8. 1/2 cup chopped walnuts, divided
  9. 2 Tbsp. grated Parmesan cheese, divided

Directions

Print

1. HEAT 1 Tbsp. olive oil in large nonstick skillet over medium-high heat and cook half of the vegetables, stirring occasionally, until they start to brown, about 4 minutes. Stir in 1/2 Tbsp. vinegar and cook, stirring, 1 minute. Remove from skillet and set aside. Repeat with remaining oil, vegetables and vinegar.

2. RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ - Herb & Butter and cook according to package directions.

3. STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with remaining walnuts and Parmesan cheese.