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Roasted squash with wild rice and cranberry

This warm dish is perfect on a cold day as a side dish or as a snack. It's low in fat (4 grams), with only 162 calories and 5 grams of protein.

Servings: 8

Serving size: 1 cup


4 cups diced winter squash, peeled, and cut into half-inch pieces

2 tsp. canola oil, divided

1 cup diced onion

1 cup fresh cranberries

4 cups cooked wild rice

1/4 cup chopped walnuts

1 small orange, peeled and segmented

1/2 Tbsp. chopped Italian parsley

1/4 tsp. thyme

Black pepper to taste


Heat oven to 400 degrees F.

Toss squash and 1 tsp. of canola oil in a bowl.

Place the squash/oil mix on a baking pan. Roast for 40 minutes or until brown.

Cook rice according to package instructions. 

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

Add all remaining ingredients, plus the rice and squash. Sauté for 4 to 5 minutes or until heated thoroughly.

Serve warm.


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