• prep: 1 hr
  • cook: 0 hr
  • total: 1 hr
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  • servings:
  • Summary

    Rather than adding the squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.

    Ingredients

    • 1 tablespoon butter
    • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
    • Coarse salt and ground pepper
    • 1 cup Arborio rice
    • 1/2 cup dry white wine
    • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
    • 1/3 cup grated Parmesan cheese, plus more for garnish
    • 1 tablespoon chopped fresh sage, plus more for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 324 % Daily Value *
    • Total Fat: 5 g 8.28%
    • Saturated Fat: 3 g 14.25%
    • Trans Fat: 0 g %
    • Cholesterol: 13 mg 4.44%
    • Sodium: 150 mg 6.26%
    • Calcium: 141 mg 14.14%
    • Potassium: 632 mg 18.07%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 60 g %
    • Dietary Fiber: 5 g 21.61%
    • Sugar: 4 g
    • Protein: 8 g
    • Alcohol: 3 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 364.69%
    • Vitamin C 59.53%
    • Vitamin D 0.35%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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