Roasted Squash with Wild Rice and Cranberry
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This is the perfect side dish for roast turkey, pork or chicken, as a vegetarian main dish, or for lunch the next day! A blessing for holidays cooks, this recipe can be made a day in advance and reheated, or just brought to room temperature.
Calories: 162 | Protein: 5g | Carbs: 29g | Total Fat: 4g | Fiber: 3g | Sodium: 6mg | Yield: 8 | Serving Size: 1 cup
Ingredients:
-4 cups winter squash, peeled and diced into half - inch pieces
- 2 tsp canola oil, divided
-1 cup onion, diced
-1 cup fresh cranberries
-4 cups cooked wild rice
-1/4 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!
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.