Roasted winter squash with wild rice and cranberries

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.