Roasted Winter Butternut

Ingredients

• 4 cups peeled and diced butternut
• 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

Preparation

1. heat oven to 200°c. place squash in a roasting pan and toss with 1 teaspoon of oil. roast for 40 minutes or until brown.
2. in a hot sauté pan, brown onions with remaining oil. add cranberries and sauté for 1 minute.
3. add remaining ingredients and sauté for 4 to 5 minutes or until heated thoroughly. serve.