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Health Information Library Recipes Roasted winter squash with wild rice and cranberries

Roasted winter squash with wild rice and cranberries

Nutrition Facts

Serving Size About 1 cup
Calories 184

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat Trace
Total fat 4 g
Sodium 6 mg
Cholesterol 0 mg
Dietary fiber 4 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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

Ingredients

(Serves 8)
  • 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.

Last Updated: November 7th, 2015