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Sunday, July 31, 2016

Butternut Squash With Cranberries And Almonds

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • 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.
  • 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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