Diethood · by Katerina Petrovska★ 5.0 (20)
Butternut Squash and Rice Casserole
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 14%
CARBS 60G78% OF CAL
3G FIBER0G ADDED0G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash and arborio rice casserole with garlic, thyme, and parmesan. Vegetarian and gluten-free, this rich dish works as a main or substantial side.
mainamericancasserolegrain bowl🫕 dutch oven🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, (diced)
- 1 1/2 to 2 pounds butternut squash, (peeled and cut into 1-inch cubes (you'll need about 4 cups diced squash))
- 3 garlic cloves, (minced)
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- salt and fresh ground pepper, (to taste)
- 4 cups low-sodium vegetable broth
- grated parmesan, (for serving)
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 14%
CARBS 60G78% OF CAL
3G FIBER0G ADDED0G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 332mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 89mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.