Cauliflower “risotto” with shrimp, butternut squash, and sage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Cauliflower “risotto” with shrimp, butternut squash, and sage

Soy-Free, Gluten-Free, Carb-Conscious, Paleo, Dairy-Free

2 Servings, 450 Calories/Serving

5–20 Minutes

Enjoy a comforting, rich seafood risotto without the weight of dairy or grains. Butternut squash adds creaminess and pops of color.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your tray:
  • Organic cauliflower “rice”
  • Organic butternut squash
  • Organic onion
  • Pumpkin puree
  • Extra virgin olive oil
  • Walnuts
  • Kosher salt and black pepper
  • Organic fresh sage
  • Granulated garlic
  • Porcini powder
  • Sweet paprika
  • In your bag:
  • Shellfish options:
  • Wild Gulf shrimp
  • Wild tail-on jumbo shrimp

Nutrition per serving

Calories: 450, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 180mg (60% DV), Sodium: 1260mg (53% DV), Carbohydrates: 35g (12% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Prep the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

Choose your cooking method

  • Conventional oven (25-30 minutes)
Heat the oven to 400°F.
Remove the plastic from the tray and tuck the shrimp into the risotto. Bake for 25 to 30 minutes, stirring halfway through, until the shrimp are firm and cooked through and the risotto is heated through.
  • Microwave oven (6 minutes)
Remove the plastic from the tray and tuck the shrimp into the risotto. Place a damp paper towel on top. Microwave for 6 minutes, until the shrimp are firm and cooked through and the risotto is heated through.

Serve

Season the risotto to taste with salt and pepper, transfer to individual plates, and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.