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

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.

• 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