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Nov 11, 2014 · Leave a Reply

Roasted Squash with Wild Rice and Cranberry recipe

By The DAHLC @dahlcsocialmedia

roasted squashMayo Clinic Healthy Weight Pyramid serving: 1/4 fruit, 1 fat, 1-1/2 carbohydrate

Technique: Store winter squashes in a cool dry place, many will keep for months – a great way to extend the local bounty.
Taste: Caramelizing squash intensifies flavor and brings out its natural sweetness.
Try: Grilled squash seasoned with nutmeg and cinnamon or mashed in breads or muffins.
Tip: Squash is a good source of fiber and Vitamins A and C.

Ingredients:

4 cups winter squash, peeled and diced into half – inch pieces
2 teaspoons canola oil, divided
1 cup onion, diced
1 cup fresh cranberries
4 cups cooked wild rice
¼ cup walnuts, chopped
1 small orange, peeled and segmented
½ tablespoon of Italian parsley, chopped
¼ teaspoon thyme
Black pepper to taste

Preparation:  Preheat the oven to 400 degrees.

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

In a hot sauté pan, brown onions with remaining oil. Add cranberries and sauté for 1 minute.

Add remaining ingredients and sauté for 4 to 5 minutes or until heated thoroughly. Serve and enjoy!

Click for printable recipe & nutrition facts

Tags: Eat Well, Fit & Flavorful, Recipe, Recipes, Side Dish

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