Skip to Content

Recipe: Roasted winter squash with wild rice and cranberries

Medically reviewed on Nov 7, 2017

Serves 8

Dietitian Tip

Hubbard, butternut and acorn squash are all kinds of winter squash. Pick your favorite to use in this recipe.


  • 4 cups peeled and diced (1/2-inch pieces) winter squash
  • 2 teaspoons canola oil, divided
  • 1 cup diced onion
  • 1 cup fresh cranberries
  • 4 cups cooked wild rice
  • 1/4 cup walnuts, chopped
  • 1 small orange, peeled and segmented
  • 1/2 tablespoon chopped Italian parsley
  • 1/4 teaspoon thyme
  • Black pepper to taste


Heat 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.

Nutritional Analysis (per serving)

Serving SizeAbout 1 cup
Carbohydrate32 g
Cholesterol0 mg
Fiber4 g
Protein5 g
Sodium6 mg
Monounsaturated Fat1 g
Saturated FatTrace
Total Fat4 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use