"This is one of my favorite sides. And I used to hate squash." — LCjynx
Watch video tips and tricks
1 1/2 cups
butternut squash, peeled and cut into bite-size cubes
red onion, sliced
orange-flavored dried cranberries
shredded Parmesan cheese, or to taste
salt to taste
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.
***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!
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!
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.
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!
Interesting combination. Not sure I'll make it again, but good enough for a second helping! We followed the directions exactly, except that I had to use yellow onion instead of red.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash With Cranberries and Almonds
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Learn how to make maple syrup- and dark rum-glazed butternut squash.
See how to make light and crispy squash cakes.
Tender butternut squash is topped with a simple maple-rum glaze.