Roasted winter squash with wild rice and cranberries
Hubbard, butternut and acorn squash are all kinds of winter squash. Pick your favorite to use in this recipe.
Nutrition Facts
Serving Size: About 1 cup
Calories: 184
Serving size
About 1 cup
Calories
184
Monounsaturated fat
1 g
Saturated fat
Trace
Total fat
4 g
Sodium
6 mg
Cholesterol
0 mg
Dietary fiber
4 g
Protein
5 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 4 cups peeled and diced (1/2-inch pieces) winter squash
- 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 Italian parsley
- 1/4 teaspoon thyme
- Black pepper to taste
Directions
Heat oven to 400 F. Place squash in a roasting pan and toss with 1 teaspoon of oil. Roast for 40 minutes or until brown.
In a hot saute pan, brown onions with remaining oil. Add cranberries and saute for 1 minute. Add remaining ingredients and saute for 4 to 5 minutes or until heated thoroughly. Serve.
