Roasted winter squash with wild rice and cranberries
Dietition's Tip
Hubbard, butternut and acorn squash are all types of winter squash. Pick your favorite to use in this recipe.
Ingredients
- 4 cups winter squash, peeled and diced into 1/2-inch pieces
- 2 teaspoons canola oil, divided
- 1 cup diced onion
- 1 cup fresh cranberries
- 4 cups cooked wild rice
- 1/4 cup walnuts, chopped
- 1 small orange, peeled and segmented
- 1/2 tablespoon chopped flat-leaf parsley, also called Italian parsley
- 1/4 teaspoon thyme
- Black pepper to taste
Directions
Preheat oven to 400 F.
Place the squash in a roasting pan and toss with 1 teaspoon of oil. Roast the squash for 40 minutes or until brown.
In a saute pan over medium-high heat, brown the onions with the rest of the oil. Add the cranberries and saute for 1 minute. Add the rest of the ingredients. Saute the mixture for 4-5 minutes or until heated all the way. Serve.
