Butternut Squash With Cranberries and Almonds

Winter is the perfect time to savor sweet butternut squash cooked with brown sugar and dried cranberries. It's a quick side even squash-haters will love.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 254 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon brown sugar
• salt to taste
• 1 tablespoon olive oil
• 2 tablespoons slivered almonds
• 1 small butternut squash, peeled and cut into bite-size cubes
• 3 tablespoons orange-flavored dried cranberries
• 1.5 cups chicken stock
• 0.5 small red onion, sliced
• 1 teaspoon shredded Parmesan cheese, or to taste

Recipe Instructions

Step 1

Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.

Step 2

Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.