Butternut Squash and Brussels Sprouts Rice

Butternut Squash and Brussels Sprouts Rice

Preparation Time15 mins Cooking Time17 mins Makes 4 servings

Cook up Knorr’s delicious Butternut Squash and Brussels Sprouts Rice made with a few simple ingredients. A recipe that’s easy to make but healthy to eat!

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® Rice Sides™ - Herb & Butter
  8. 1/2 cup chopped walnuts, divided
  9. 2 Tbsp. grated Parmesan cheese, divided

Directions

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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.