Butternut Squash Risotto

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.

Butternut bliss.

Fun fact: Butternut squash is technically a fruit. But don't let that deceive you: it's an incredible source of nutrients typically found in healthy veggies, such as Vitamin A and the antioxidant beta-carotene. When slow-roasted and cooked into our creamy risotto, its nutty flavor is the ultimate in healthy indulgence: nutrient-packed, guilt-free, and absolutely delicious.



Crunch time! We add pecans to this dish for their unique texture and healthy blend of unsaturated fats.



A sprinkle of dried cranberries add a pop of color — and sweetness! — to the dish.

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Real. Good. Food.

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

Nutrition Facts

Protein 11g
22% DV
Carbohydrates 87g
31% DV
Fats 17g
21% DV
Servings:  1,  Serv. Size:  1 bowl (350g),  Amount Per Serving:Calories 530,  Total Fat 17g (21% DV),  Sat. Fat 3g (15% DV),  Trans Fat 0g,  Cholest. 10mg (3% DV),  Sodium 780mg (33% DV),  Total Carb. 87g (31% DV),  Fiber 8g (28% DV),  Total Sugars 18g  (Incl. 9g Added Sugars, 18% DV),  Protein 11g (22% DV),  Vit. D(0% DV),  Calcium(14% DV),  Iron(21% DV),  Potas.(10% 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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