Cranberry-Pecan Butternut Squash

Serves 8

4 cups butternut squash, peeled and cut into half-inch pieces

 (a 2-3 lb. butternut squash will yield approximately 4 cups)

2 teaspoons olive oil, divided

½-1 cup diced onion

1 cup fresh cranberries

4 cups cooked wild rice

¼ cup chopped pecans

1 small orange, peeled and segmented

½ tablespoon chopped Italian parsley

¼ teaspoon thyme

Black pepper to taste

Instructions:

Preheat oven to 400 F.

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

In a hot sauté pan, brown onions with remaining oil. Add cranberries and sauté 1 minute. Add remaining ingredients and sauté 4 to 5 minutes or until heated thoroughly. Serve.

Nutritional value:

Serving size: 1 cup

Calories: 162

Fat: 4 grams

Carbohydrates: 29

Fiber: 3.3 grams

Protein:  4.8 grams

Sugar: 4.3 grams

Submitted by: MSU Extension