Butternut Squash With Cranberries And Almonds

• 1 1/2 cups chicken stock
• 1 small butternut squash, peeled and cut into bite-size cubes
• 1/2 small red onion, sliced
• 3 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 (optional)
• salt to taste

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.

chicken stock, butternut squash, red onion, orangeflavored dried cranberries, butter, olive oil, brown sugar, almonds, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/230963/butternut-squash-with-cranberries-and-almonds/ (may not work)