Roasted squash with wild rice and cranberry

Caramelizing squash intensifies its flavor and brings out its natural sweetness.

Store winter squashes in a cool, dry place. Many will keep for months — a great way to extend the local bounty.

Ingredients (Serves 8)

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