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Butternut Squash With Cranberries and Almonds

Butternut Squash With Cranberries and Almonds

LCjynx

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

45 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 20
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***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...

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 i...

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 l...

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 skill...

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...

Great recipe! I was afraid hubby wouldn't like it because of the cranberries. He give it a five!

Oh boy, did I make a piggy out of myself !!! This is outstanding!! I tweaked a little - cooked the squash and cranberries and then reduced liquid a bit. Browned onion and added remaining ingr...

Great flavor and easy to do..

I made it for my daughter for Thanksgiving and she liked it a lot. Her diet prevents her from eating certain things and this was a nice substitute.

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