Store winter squashes in a cool, dry place. Many will keep for months — a great way to extend the local bounty.

Serves 8

Ingredients:

       
  • 4 cups diced winter squash, peeled and cut into half-inch pieces
  •    
  • 2 teaspoons canola oil, divided
  •    
  • 1 cup diced onion
  •    
  • 1 cup fresh cranberries
  •    
  • 4 cups cooked wild rice
  •    
  • 1/4 cup chopped walnuts
  •    
  • 1 small orange, peeled and segmented
  •    
  • 1/2 tablespoon chopped Italian parsley
  •    
  • 1/4 teaspoon thyme
  •    
  • Black pepper to taste

Directions:

Preheat 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.

Nutritional Analysis (per serving)

Serving size: 1 cup
  • Total carbohydrate: 29.1 g
  • Dietary fiber: 3.3 g
  • Sodium: 5.8 mg
  • Saturated fat: 0.4 g
  • Monounsaturated fat: 1.1 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 4.8 g
  • Calories: 162
  • Grains and grain products: 1
  • Vegetables: 1
  • Carbohydrates: 1 1/2
  • Fats: 1
  • Fruits: 1/4
Last Updated: 2015-01-13
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