Butternut Squash and Brussels Sprouts Rice

Butternut Squash and Brussels Sprouts Rice

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

    Cooking Time

  • 15 mins

    Prep Time

  • 4 People

    Serves

  • 2 Tbsp. olive oil, divided
  • 2 cups diced butternut squash
  • 2 cups Brussels sprouts, quartered
  • 1 small onion, chopped (about 1 cup)
  • 1 Tbsp. balsamic vinegar
  • 2 cups water
  • 1 package Knorr® Herb & Butter Rice Side
  • 1/2 cup chopped walnuts, divided
  • 2 Tbsp. grated Parmesan cheese, divided

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 380.0
Calcium (g) 8.0 %
Carbohydrates (g) 47.0 g
Cholesterol (g) 5.0 mg
Fat (g) 18.0 g
Fiber (g) 5.0 g
Iron (g) 15.0 %
Monounsaturated Fat (g) 7.0 g
Potassium (g) 684.0 mg
Protein (g) 10.0 g
Saturated Fat (g) 2.5 g
Sodium (g) 550.0 mg
Sugars (g) 6.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Chefs Tip: Try adding dried cranberries to the finished dish. Brussels sprouts and cranberries are a delicious, in season pairing. Brussels sprouts are known for their slightly butter and early flavor. Pairing brussels sprouts with sweet, tart tangy cranberries creates a balanced and complex taste that will add depth to the finished dish. 

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