Butternut Squash With Cranberries and Almonds

Butternut Squash With Cranberries and Almonds

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LCjynx 0

"This is one of my favorite sides. And I used to hate squash."
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45 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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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  • Prep

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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.



***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...

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...

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...

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...

Made this a couple of times now and it's fantastic! Great recipe!

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 flav...

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 addition...

Followed it to the T.

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