18 September, 2020
Roasted Butternut Squash with wild rice & cranberry
Roasted Butternut Squash with wild rice & cranberry
Store winter squashes in a cool, dry place. Many will keep for months, its a great way to extend your local bounty.Heart healthy and oh so yummy!
Servings: 8
Calories: 297kcal
Equipment
- Oven, stove top
Ingredients
- 4 cups diced butternut squash peeled and cut into half-inch pieces
- 2 teaspoons avocado oil divided
- 1 cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrot slices thin
- 1 clove garlic minced
- 1 cup fresh cranberries
- 3 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
- Salt & pepper to taste
Instructions
- 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.
Notes
Nutrition
Calories: 297kcal