Roasted winter squash with wild rice and cranberries

Content provided by Mayo Clinic

Date Updated: 03/13/2025

Serving Info

Serves 8

Dietician Tip

Hubbard, butternut and acorn squash are all types of winter squash. Pick your favorite to use in this recipe.

Directions

Preheat oven to 400 F.

Place the squash in a roasting pan and toss with 1 teaspoon of oil. Roast the squash for 40 minutes or until brown.

In a saute pan over medium-high heat, brown the onions with the rest of the oil. Add the cranberries and saute for 1 minute. Add the rest of the ingredients. Saute the mixture for 4-5 minutes or until heated all the way. Serve.

Ingredients

4 cups winter squash, peeled and diced into 1/2-inch pieces
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 flat-leaf parsley, also called Italian parsley
1/4 teaspoon thyme
Black pepper to taste