roasted winter butternut

Serves: 4

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

Method:
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.
in a hot sauté pan, brown onions with remaining oil. add cranberries and sauté for 1 minute.
add remaining ingredients and sauté for 4 to 5 minutes or until heated thoroughly. serve.