Classic Italian risotto gets a seasonal twist with the addition of sweet butternut squash, peas, and basil. To further amp up the flavors of Autumn, the creamy risotto is served with garlic-and-sage-marinated chicken that’s topped with a tangy balsamic-honey glaze. A side of roasted balsamic Brussels sprouts rounds out the meal.

Ingredients: chicken breast, water, brussels sprouts, arborio rice, butternut squash, balsamic vinegar, olive oil, chardonnay wine, grated parmesan cheese (milk, cheese cultures, salt, enzymes), peas, onions, apple cider vinegar, garlic, honey, unsalted butter, coconut sugar, sea salt, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), toasted onion powder, basil, smoked black pepper, granulated garlic, rosemary, tapioca flour, thyme, ground sage, dried chives, black pepper, xanthan gum, dried parsley, rosemary powder, dried thyme