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Roasted squash with wild rice and cranberry

Prep Time:

10 min

Cook Time:

40 min

Serves:

8

About the Recipe

Wild rice is an intact grain that provides great fiber, nutrients, and some protein. Paired with squash and cranberry for a great fall flavor.

Ingredients

  • 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 fruit (2-7/8" dia) orange

  • 1/2 tablespoon chopped Italian parsley

  • 1/4 teaspoon thyme

  • Black pepper to taste

  • 3 cups kale, Chopped

Preparation

  1. Heat oven to 400 F.

  2. Place squash in a roasting pan and toss with 1 teaspoon of oil.

  3. Roast for 40 minutes or until brown.

  4. In a hot saute pan, brown onions with remaining oil.

  5. Add cranberries and saute for 1 minute.

  6. Add remaining ingredients and saute for 4 to 5 minutes or until heated thoroughly. Serve.

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