Hubbard, butternut and acorn squash are all kinds of winter squash. Pick your favorite to use in this recipe.

Serves 8

Ingredients:

       
  • 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.

Nutritional Analysis (per serving)

Serving size: About 1 cup
  • Total carbohydrate: 32 g
  • Dietary fiber: 4 g
  • Sodium: 6 mg
  • Saturated fat: Trace
  • Monounsaturated fat: 1 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 5 g
  • Calories: 184
  • Fats and oils: 1
  • Fruits: 1/2
  • Nuts seeds and dry beans: 1
  • Vegetables: 3
  • Carbohydrates: 1 1/2
  • Fats: 1
  • Fruits: 1/2
  • Fats: 1
  • Fruits: 1/2
  • Starches: 1 1/2
Last Updated: 2015-11-07
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.