Butternut Squash With Cranberries and Almonds Recipe - Allrecipes.com
Butternut Squash With Cranberries and Almonds Recipe
  • READY IN 45 mins

Butternut Squash With Cranberries and Almonds

Recipe by  

"This is one of my favorite sides. And I used to hate squash."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
  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.
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Reviews More Reviews

Oct 01, 2013

***note, I messed this one up, but it turned out amazing*** Okay, so I was trying to impress a date, and looked around for some unusual, but easy recipes. This one seemed to fit the bill. I gave it a try, but I over cooked the squash. When I tried to brown it, it turned to mush. I was too committed to give up (I didn't have anything else to cook!) so I just went with it, and it was AMAZING! After I boiled the squash, onions, and dried cranberries, I tired to economize with the upcoming dish duty, so I put the butter and oil in the same pot that I boiled the squash in. After it got hot, I threw the squash/onions/cranberries back in and it all turned to mush when I started to turn the squash. At that point, I just turned it into a mashed potato-style dish, and it was tasting pretty good. My date had a sweet tooth, so I turned the tablespoon of brown sugar into 1/4 cup and added a teaspoon of allspice for kicks. When it was done, it looked like mashed sweet potatoes with a parmesan on top (I forgot the almonds b/c I tasted it and didn't want to stop eating it), and it was a huge hit. Moral of the story... the flavors going into this dish are pretty versatile, so feel free to experiment with it a bit!

 
Feb 05, 2013

I really liked this! I followed the recipe exactly except I didn't have a red onion so I just used a regular sweet onion that I had on hand. I think a red onion would have made it prettier. I liked the mix of sweet and salty flavors in this dish. I think this would make a wonderful side dish for the holidays.

 

13 Ratings

Mar 05, 2013

This exceeded my expectations. It had a depth of flavor and textures that was very delicious. I made a few changes. I boiled the squash and 1/3 cup cranberries. I then cooked the onions in in the butter mixture along with 3 tablespoons of brown sugar. After adding the squash, I added 1/4 cup of almonds and 1/3 cup of parmesan. Everyone in the family liked it!

 
Oct 01, 2013

DH and I loved this dish tonight! I used Splenda brown sugar blend since DH is diabetic, but otherwise followed the recipe exactly. The squash was falling apart rather than browning in the skillet before I turned off the heat, but the flavors of savory and sweet mixed together were delicious. Thanks LCyjnx for sharing.

 
Jun 29, 2013

i have to say, i liked this much more than i thought i would. i put it together a little differently; but used all the same ingredients. Thanks for the post LCjynx, i would not have thought to put these things together!

 
Jan 19, 2015

I made this recipe and just posted a photo as well. Some modifications - I didn't use the Parmesan but instead added cooked bacon bits and some chopped parsley for color. Didn't have orange flavored cranberries but regular dried cranberries worked just fine. This was a delicious side !

 
Nov 28, 2014

I made this recipe yesterday for Thanksgiving. It turned out great! The squash wouldn't brown so I put it under the broiler for a few minutes, and it still wouldn't brown! So I put some additional brown sugar on top and that worked - but you can only leave it under the broiler for a minute or two. It was a nice alternative to sweet potato casserole!

 
Jul 03, 2014

Followed it to the T.

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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