Butternut Squash With Cranberries and Almonds |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of my favorite sides. And I used to hate squash. Ingredients:
1 1/2 cups chicken stock |
1 small butternut squash, peeled and cut into bite-size cubes |
1/2 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 |
Directions:
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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