Butternut Squash With Cranberries and Almonds

Butternut Squash With Cranberries and Almonds

11
LCjynx 0

"This is one of my favorite sides. And I used to hate squash."

Ingredients

45 m {{adjustedServings}} servings 254 cals
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Nutrition

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  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

11
  1. 14 Ratings

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***note, I messed this one up, but it turned out amazing*** Okay, so I was trying to impress a date, and looked around for some unusual, but easy recipes. This one seemed to fit the bill. I gave...

I really liked this! I followed the recipe exactly except I didn't have a red onion so I just used a regular sweet onion that I had on hand. I think a red onion would have made it prettier. I l...

This exceeded my expectations. It had a depth of flavor and textures that was very delicious. I made a few changes. I boiled the squash and 1/3 cup cranberries. I then cooked the onions in i...