Butternut Squash With Cranberries and Almonds

Name: Butternut Squash With Cranberries and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp brown sugar; 2 Tbsps butter; 1 small butternut squash, peeled and cut into bite-size cubes; 355 milliliters chicken stock; 3 Tbsps orange-flavored dried cranberries; 1 Tbsp olive oil; 1 smalls red onion, sliced; 4 servings salt to taste; 2 Tbsps slivered almonds

Butternut Squash With Cranberries and Almonds might be just the side dish you are searching for. This recipe makes 4 servings with 249 calories, 5g of protein, and 13g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. A mixture of salt, cranberries, butternut squash, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Squash

Chicken Stock

Cranberries

Red Onion

Equipment you will use

Sauce Pan

Drain.

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.

Ingredients you will need

Butternut Squash

Brown Sugar