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Butternut Squash and Brussels Sprouts Rice

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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Calories from Fat160
Total Fat18g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat8g
Monounsaturated Fat7g
Cholesterol5mg
Sodium550mg
Total Carbs47g
Dietary Fiber5g
Sugars6g
Protein10g
Vitamin D0%
Calcium8%
Iron15%
Potassium684mg
Vitamin C110%
Vitamin A160%

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.