Veggie Bowl

Butternut Squash Risotto

Wheat Free

Thanksgiving can't come soon enough? Forget that unhealthy fried turkey and dig into a veggie-packed risotto bowl bursting with autumn flavors. Our chefs start with a homemade butternut squash risotto and add fresh kale, sweet cranberries, and nutty pecans for extra crunch. Delicate notes of cinnamon and nutmeg round it all out. Now that's something to be thankful for.

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Real. Good. Food.

Our meals are packed with natural, good-for-you ingredients and nothing artificial, ever.

Nutrition Facts

Protein 12g
24% DV
Carbohydrates 95g
35% DV
Fats 18g
23% DV
Servings:  1,  Serv. Size:  1 bowl (360g),  Amount Per Serving:Calories 560,  Total Fat 18g (23% DV),  Sat. Fat 3.5g (18% DV),  Trans Fat 0g,  Cholest. 10mg (3% DV),  Sodium 780mg (34% DV),  Total Carb. 95g (35% DV),  Fiber 10g (36% DV),  Total Sugars 19g  (Incl. 6g Added Sugars, 12% DV),  Protein 12g (24% DV),  Vit. D(0% DV),  Calcium(15% DV),  Iron(27% DV),  Potas.(11% DV). 


Ingredients: Cooked Arborio Rice, Butternut Squash, Water, Kale, Onion, Pumpkin, Dried Cranberries (Cranberries, Sugar, Sunflower Oil), Pecans, Parmesan (Milk, Cheese Cultures, Salt, Enzymes), Vegetable Base (Onion, Carrot, Potato, Garlic, Salt, Sugar, Canola Oil, Autolyzed Yeast Extract, Spices, Natural Flavoring), Olive Oil, Cream, Honey, Balsamic Vinegar, Dijon Mustard, Spices, Salt.

 Contains: Milk, Tree Nuts (Pecans).

How to Enjoy

Microwave: Peel up a corner of the plastic film to let steam escape. Microwave risotto on high for 5-6 minutes, or until internal temperature reaches 165° F. Stir well to combine.
Stovetop: Combine 1 teaspoon of neutral oil and 1 tablespoon of water in a nonstick skillet over medium heat. Add tray contents; cover and heat for about 7-10 minutes, or until internal temperature reaches 165° F, stirring often.

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