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Nutmeg and sage make this meal!

Ingredients

1/4 c. olive oil
1 large leek sliced
4 cloves garlic crushed
1 tsp. sage
1 c. arborio rice
2 c. chicken broth
2 c. butternut squash
salt and pepper
1 tsp. nutmeg
2 cups chopped spinach or kale
1/2 cup parmesan
1/2 cup chopped pecans

Directions

Preheat oven to 375. Dice butternut squash into large cubes. Place on parchment paper on large baking sheet. Cook for 30 minutes or until fork easily pierces the squash. Don’t overcook.

Slice and saute leeks with olive oil. Once translucent, add seasoning and rice. Stir in broth. Simmer for 20 minutes or until liquid absorbed. Add 1/2 cup water and spinach/kale for an additional five minutes. Remove from heat and add roasted squash. Garnish with pecans and parmesan.

Nutrition

300 calories per cup.