Roasted squash with wild rice and cranberry

This warm dish is perfect on a cold day as a side dish or as a snack. It's low in fat (4 grams), with only 162 calories and 5 grams of protein.

Servings: 8

Serving size: 1 cup


  • 4 cups diced winter squash, peeled, and cut into half-inch pieces
  • 2 tsp. canola oil, divided
  • 1 cup diced onion
  • 1 cup fresh cranberries
  • 4 cups cooked wild rice
  • 1/4 cup chopped walnuts
  • 1 small orange, peeled and segmented
  • 1/2 Tbsp. chopped Italian parsley
  • 1/4 tsp. thyme
  • Black pepper to taste


  1. Heat oven to 400 degrees F.
  2. Toss squash and 1 tsp. of canola oil in a bowl.
  3. Place the squash/oil mix on a baking pan. Roast for 40 minutes or until brown.
  4. Cook rice according to package instructions. 
  5. In a hot pan, brown onions with remaining 1 tsp. of canola oil. Add cranberries and sauté for 1 minute.
  6. Add all remaining ingredients, plus the rice and squash. Sauté for 4 to 5 minutes or until heated thoroughly.
  7. Serve warm.

This recipe is a favorite of UC Davis Health registered dietitian Margie Junker.