• Serves
    8
  • 162
    Calories

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

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

  • Calories 162
  • Cholesterol 0 mg
  • Monounsaturated fat 1.1 g
  • Saturated fat 0.4 g
  • Sodium 5.8 mg
  • Total carbohydrate 29.1 g
  • Dietary fiber 3.3 g
  • Protein 4.8 g
  • Serving size 1 cup
  • Total fat 4 g
  • Grains and grain products 1
  • Vegetables 1
  • Carbohydrates 1 1/2
  • Fats 1
  • Fruits 1/4
Last Updated: 01-13-2015
RCP-20122247
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