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Butternut Squash and Brussels Sprouts Rice

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 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
  • 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.