Photo: Pille R. Priske
Butternut Squash Wild Rice
9 ingredients
10 min + 40 min
6
openrecipes
Roasted sweet butternut squash, sauteed onions, spinach and dried cranberries mixed together with wild rice.
Estimated Nutrition (whole recipe, rough)
569
Calories
40g
Protein
18g
Fat
64g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Butternut Squash, Peeled, Diced Into Bite Size Pieces
- 2 Tablespoons Olive Oil, Divided
- ¼ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 4 cups Chicken Broth Or Vegetable Broth
- 1 cup Wild Rice
- ½ cups Onion, Diced
- 1 cup Fresh Spinach Leaves Or More To Taste
- ⅓ cups Dried Cranberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes