Winter’s cold days and long nights can make it tempting to indulge in unhealthy comfort foods. But there are plenty of healthy seasonable options. Among them, this nutrition-packed Roasted Winter Squash with Wild Rice and Cranberries recipe.
INGREDIENTS
4 cups peeled and diced (½-inch pieces) winter squash
2 teaspoons canola oil, divided
1 cup diced onion
1 cup fresh cranberries
4 cups cooked wild rice
¼ cup walnuts, chopped
1 small orange, peeled and segmented
½ tablespoon chopped Italian parsley
¼ teaspoon thyme Black pepper to taste
DIRECTIONS
1. Heat oven to 400 degrees.
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. Add cranberries and saute for 1 minute.
5. Add remaining ingredients and saute for 4–5 minutes or until heated thoroughly.
Source: Mayo Clinic