Butternut Squash With Cranberries and Almonds

Butternut Squash With Cranberries and Almonds

LCjynx 0

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

Ingredients 45 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  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 10

  1. 13 Ratings


***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 it a try, but I over cooked the squash. When I tried to brown it, it turned to mush. I was too committed to give up (I didn't have anything else to cook!) so I just went with it, and it was AMAZING! After I boiled the squash, onions, and dried cranberries, I tired to economize with the upcoming dish duty, so I put the butter and oil in the same pot that I boiled the squash in. After it got hot, I threw the squash/onions/cranberries back in and it all turned to mush when I started to turn the squash. At that point, I just turned it into a mashed potato-style dish, and it was tasting pretty good. My date had a sweet tooth, so I turned the tablespoon of brown sugar into 1/4 cup and added a teaspoon of allspice for kicks. When it was done, it looked like mashed sweet potatoes with a parmesan on top (I forgot the almonds b/c I tasted it and didn't want to stop eating it), and it was a huge hit. Moral of the story... the flavors going into this dish are pretty versatile, so feel free to experiment with it a bit!


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 liked the mix of sweet and salty flavors in this dish. I think this would make a wonderful side dish for the holidays.


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 in the butter mixture along with 3 tablespoons of brown sugar. After adding the squash, I added 1/4 cup of almonds and 1/3 cup of parmesan. Everyone in the family liked it!