• Serves
    8
  • 184
    Calories

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

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

  • Calories 184
  • Cholesterol 0 mg
  • Monounsaturated fat 1 g
  • Saturated fat Trace
  • Sodium 6 mg
  • Total carbohydrate 32 g
  • Dietary fiber 4 g
  • Protein 5 g
  • Serving size About 1 cup
  • Total fat 4 g
  • 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: 11-07-2015
RCP-20146134
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