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Ingredients
US|METRIC
6 SERVINGS
- 4 cups butternut squash (peeled and diced)
- 6 cloves minced garlic
- 3 shallots (minced)
- 1 tsp. olive oil
- 1 cup brown rice (rinsed)
- 1 1/2 cups vegetable broth
- 1 1/2 tsp. sea salt
- 1 Tbsp. fresh sage
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 eggs (beaten)
- 1/2 cup milk
- 1 cup Gruyere cheese (shredded)
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Directions
- Preheat oven to 350 degrees. Spray a large baking sheet with olive oil. Add squash and sprinkle with salt and pepper. Roast for 15 minutes.
- Heat olive oil over medium heat. Add shallots and sage and cook for another 8 minutes or until shallots are tender. Add in garlic and cook for another 30 seconds. Add in rice and squash and stir for another minute.
- Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. Cover and cook for 25 minutes or until most of the liquid is absorbed.
- Move the rice mixture to an oven safe pan. In a small bowl, combine milk and eggs and pour over the rice mixture. Top with cheese.
- Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol95mg32% |
Sodium940mg39% |
Potassium700mg20% |
Protein14g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A220% |
Vitamin C40% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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