Roasted winter squash with wild rice and cranberries

Ingredients

1. 4 cups winter squash, peeled and diced into 1/2-inch pieces
2. 2 teaspoons canola oil, divided
3. 1 cup diced onion
4. 1 cup fresh cranberries
5. 4 cups cooked wild rice
6. 1/4 cup walnuts, chopped
7. 1 small orange, peeled and segmented
8. 1/2 tablespoon chopped flat-leaf parsley, also called Italian parsley
9. 1/4 teaspoon thyme
10. Black pepper to taste

Directions

Preheat oven to 400 F.

Place the squash in a roasting pan and toss with 1 teaspoon of oil. Roast the squash for 40 minutes or until brown.

In a saute pan over medium-high heat, brown the onions with the rest of the oil. Add the cranberries and saute for 1 minute. Add the rest of the ingredients. Saute the mixture for 4-5 minutes or until heated all the way. Serve.

Created by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center.