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