Hubbard, butternut and acorn squash are all types of winter squash. Pick any one of them for this recipe.

Preheat oven to 400 F.

Place the squash in a roasting pan and toss with 1 teaspoon of oil. Roast the squash for 40 minutes or until brown.

In a saute pan over medium-high heat, brown the onions with the rest of the oil. Add the cranberries and saute for 1 minute. Add the rest of the ingredients. Saute the mixture for 4-5 minutes or until heated all the way. Serve.

• 4 cups winter squash, peeled and diced into 1/2-inch pieces
• 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 flat-leaf parsley, also called Italian parsley
• 1/4 teaspoon thyme
• Black pepper to taste