Roasted winter squash with wild rice and cranberries
Nutrition Facts
Serving Size About 1 cup
Calories 161
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 4 g | |
| Sodium | 6 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 3 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 types of winter squash. Pick any one of them for this recipe.
Ingredients
(Serves 8)- 4 cups winter squash, peeled and diced into 1/2-inch pieces
- 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 flat-leaf parsley, also called Italian parsley
- 1/4 teaspoon thyme
- 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.
Last Updated: March 13th, 2025