Recipe information
Ingredients for - Butternut Squash With Cranberries and Almonds
2. Butternut squash, peeled and cut into bite-size cubes - 1 small
4. Orange-flavored dried cranberries - 3 tablespoons
9. Shredded Parmesan cheese, or to taste (Optional) - 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.
