Roasted squash with wild rice and cranberry – Augusta Health

Ingredients

• 4 cups diced winter squash, peeled and cut into half-inch pieces
• 2 teaspoons 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 tablespoon chopped Italian parsley
• 1/4 teaspoon thyme
• Black pepper to taste