Roasted squash with wild rice and cranberry

Ingredients

1. 4 cups diced winter squash, peeled and cut into half-inch pieces
2. 2 teaspoons canola oil, divided
3. 1 cup diced onion
4. 1 cup fresh cranberries
5. 4 cups cooked wild rice
6. 1/4 cup chopped walnuts
7. 1 small orange, peeled and segmented
8. 1/2 tablespoon chopped Italian parsley
9. 1/4 teaspoon thyme
10. 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.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.