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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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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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.

 

11 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!

 
Jul 03, 2014

Followed it to the T.

 
Feb 16, 2014

Followed recipe exactly. Results were good but not outstanding. Will probably try again but add maybe some cinnamon. It was a little bland,

 
Mar 21, 2013

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.

 

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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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