Main DishesNovember 22, 2014
Calories
339
Sodium
1541mg
64% DV
Fat
11g
16% DV
Protein
6g
13% DV
Carbs
51g
17% DV
Fiber
4g
17% DV
Butternut Squash Risotto with Sage and Turkey Sausage
27
9
Medium butternut squash (about 3 pounds)
1 tablespoon olive oil, to brush
Salt, to taste
5-6 cups nonfat chicken broth
1 tablespoon unsalted butter
1 medium onion, chopped
1 and ½ cups Arborio rice
1 teaspoon minced garlic
½ teaspoon ground cumin
2 tablespoons heavy cream
5 tablespoons finely grated Parmigiano-Reggiano (1/2 ounce), plus more for garnish
1 teaspoon salt
1½ teaspoons chopped fresh sage
6 cups baby spinach (about 4 ounces) washed, and stems discarded
8 ounces turkey sausage, cooked and blotted dry (may reserve some for garnish, if desired)
1 tablespoon olive oil, to brush
Salt, to taste
5-6 cups nonfat chicken broth
1 tablespoon unsalted butter
1 medium onion, chopped
1 and ½ cups Arborio rice
1 teaspoon minced garlic
½ teaspoon ground cumin
2 tablespoons heavy cream
5 tablespoons finely grated Parmigiano-Reggiano (1/2 ounce), plus more for garnish
1 teaspoon salt
1½ teaspoons chopped fresh sage
6 cups baby spinach (about 4 ounces) washed, and stems discarded
8 ounces turkey sausage, cooked and blotted dry (may reserve some for garnish, if desired)
For roasting the squash:
Preheat oven to 450 degrees F.
Halve squash lengthwise. Scoop out seeds and guts.
Cut long crescent shaped slices (about 1 and ½ to 2 inches wide). Brush each slice with olive oil...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
339
Sodium
1541mg
64% DV
Fat
11g
16% DV
Protein
6g
13% DV
Carbs
51g
17% DV
Fiber
4g
17% DV
