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Alisa Tanaka-Dodge: "Some of the butternut squash was crunchy- next ti…" Read More
16Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups butternut squash (chopped)
- 1 cup kale (finely chopped)
- 1 Tbsp. oil
- salt
- pepper
- 1 Tbsp. olive oil
- 4 garlic cloves (chopped)
- 1/2 cup onion (chopped)
- 1/2 cup arborio rice
- 3/4 cup white wine
- 3 cups vegetable stock
- 1/2 cup shredded asiago cheese (or Parmesan cheese)
- 1 Tbsp. butter
- salt
- pepper
- 1 tsp. thyme
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1280mg53% |
| Potassium570mg16% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A260% |
| Vitamin C60% |
| Calcium20% |
| Iron20% |
* 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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Reviews(1)
Alisa Tanaka-Dodge 4 years ago
Some of the butternut squash was crunchy- next time we’ll keep it in the pot with the rice instead of setting it aside. Also will use at least twice as much kale next time. Very nice flavor.