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Butternut Squash Risotto with Kale

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Natalie Rizzo, MS, RD

Ingredients

  • 1 medium butternut squash 1 ½ - 2 pounds, peeled and chopped
  • 5 tablespoons olive oil divided
  • 1 packet Knorr® Selects Four Cheese Risotto
  • 1 cup milk
  • 1 ½ cups water
  • 3 cups chopped kale
  • Shredded parmesan optional
  • Salt and pepper to taste optional

Instructions

  • Preheat the oven to 400 degrees F.
  • Lay out the butternut squash on a sheet pan and drizzle with 2 tablespoons of olive oil. Season to taste and roast for 30-35 minutes or until the squash is tender.
  • Meanwhile, combine the Knorr® Selects Four Cheese Risotto, water, milk and 2 tablespoons of olive oil in a pot and cook according to package directions.
  • Heat the remaining one tablespoon of olive oil in a skillet and add the kale. Cook for about 5 minutes or until the kale is wilted.
  • Add the cooked butternut squash and kale to the cooked risotto. Stir until well combined. Garnish with parmesan and salt and pepper to taste. Serve this delicious meal!