Name: Butternut Squash With Cranberries and Almonds
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chicken stock - 1 ½ cups; Butternut squash, peeled and cut into bite-size cubes - 1 small; Red onion, sliced - ½ small; Orange-flavored dried cranberries - 3 tablespoons; Butter - 2 tablespoons; Olive oil - 1 tablespoon; Brown sugar - 1 tablespoon; Slivered almonds - 2 tablespoons; Shredded Parmesan cheese, or to taste (Optional) - 1 teaspoon; Salt to taste - 1 teaspoon

Ingredients for - Butternut Squash With Cranberries and Almonds

1. Chicken stock 1 ½ cups

2. Butternut squash, peeled and cut into bite-size cubes 1 small

3. Red onion, sliced ½ small

4. Orange-flavored dried cranberries 3 tablespoons

5. Butter 2 tablespoons

6. Olive oil 1 tablespoon

7. Brown sugar 1 tablespoon

8. Slivered almonds 2 tablespoons

9. Shredded Parmesan cheese, or to taste (Optional) 1 teaspoon

10. Salt to taste 1 teaspoon

How to cook deliciously - Butternut Squash With Cranberries and Almonds

1 . Stage

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 . Stage

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.