Cranberry-Pecan Butternut Squash
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
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.
Serving size: 1 cup
Fat: 4 grams
Fiber: 3.3 grams
Protein: 4.8 grams
Sugar: 4.3 grams
Submitted by: MSU Extension