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Recipe: Roasted squash with wild rice and cranberry

Recipe: 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.


Directions

Preheat 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.


Ingredients
  • 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

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs1 1/2 
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories162 
Carbohydrate29.1 g 
Cholesterol0 mg 
Fiber3.3 g 
Monounsaturatedfat1.1 g 
Potassium 
Protein4.8 g 
Saturatedfat0.4 g 
Servingsize1 cup 
Sodium5.8 mg 
TotalFat4 g 

2015-01-13

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