Butternut Squash With Cranberries and Almonds recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 1 ½ cups chicken stock 1 small butternut squash, peeled and cut into bite-size cubes ½ small red onion, sliced 3 tablespoons orange-flavored dried cranberries 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon brown sugar 2 tablespoons slivered almonds 1 teaspoon shredded Parmesan cheese, or to taste salt to taste
Nutrition Info
- 254.1 caloriescarbohydrate: 39.1 gcholesterol: 15.8 mgfat: 11.4 gfiber: 5.8 gprotein: 3.7 gsaturatedFat: 4.4 gservingSize: -sodium: 316.1 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash With Cranberries and Almonds
Directions
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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.
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.