Roasted Squash with Cranberries and Wild Rice

Serves 8 - 369 Calories Per Serving

Looking for the perfect cozy dinner at home? Then look no further than this delicious recipe!

Ingredients:

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

•   2 tsps 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 Tbsp Italian parsley, chopped

•   1/4 tsp thyme

•   Black pepper to taste

Directions:

1.      Preheat the oven to 400ºF. Place the squash in a roasting pan and toss with 1 tsp of the canola oil and roast for 40 minutes or until brown.

2.      In a hot pan, sauté the onions until brown with the remaining oil. Add the cranberries and sauté for an additional minute.

3.      Add the remaining ingredients and sauté for 4-5 minutes or until heated thoroughly.

4.      Combine the sautéed mixture with the winter squash and enjoy!