Butternut Squash With Cranberries and Almonds Popular Recipes

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Butternut Squash With Cranberries and Almonds

"This is considered one of my preferred facets. And I used to hate squash."

Ingredients :

1 1/2 cups bird inventory
1 small butternut squash, peeled and reduce into chunk-size cubes
half small crimson onion, sliced
three tablespoons orange-flavored dried cranberries
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons slivered almonds
1 teaspoon shredded Parmesan cheese, or to taste (non-obligatory)
salt to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Bring bird stock, butternut squash, purple onion, and cranberries to a boil in a saucepan, lessen heat to low, and simmer till squash is smooth while pierced with a fork, about 15 minutes. Drain.
Heat butter and olive oil collectively in a big skillet over medium warmness. Gently stir butternut squash combination into warm butter and oil; sprinkle with brown sugar. Gently turn veggies when browned, about five mins in step with aspect. Sprinkle with almonds, Parmesan cheese, and salt.

Notes :

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