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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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Gluten-Free, Heart Healthy, low calorie, low carb, low fat, meal prep, vegetarian
Servings: 8
Calories: 297kcal
Author: Dr. Dave


  • Oven, stove top


  • 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


  • 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.



Calories: 297kcal