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Creamy Orzo Risotto with Butternut Squash
CABVINTON10Ingredients
50Minutes
280Calories
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Description
WeightWatchers recipe -- A wonderful, light take on classic butternut squash risotto.
A medium-sized, 2 lb squash = about 3 1/2 cups of diced squash cubes Peel the outside of a whole butternut squash. Trim the ends and cut it in half lengthwise. Use an ice cream scoop to scoop seeds and membrane from each half. Or buy pre-cut butternut squash.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Preheat oven to 425°F.
- Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet,
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium570mg24% |
| Potassium400mg11% |
| Protein10g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A160% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* 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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