Name: Butternut Squash With Cranberries and Almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups chicken stock; 1 small butternut squash, peeled and cut into bite-size cubes; 0.5 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; salt to taste

Ingredients

Instructions

Step 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.
Step 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.

Enjoy your meal!