Butternut Squash With Cranberries and Almonds
Recipe by LCjynx from allrecipes.com
Dinner,Side Dish 45 Mins.
Ingredients
4
4 servings
- •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 (Optional)
- •salt to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 254
- Carbohydrate: 39g
- Fat: 11g
- Fiber: 6g
- Protein: 4g
- Sugar: 14g
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