Butternut Squash With Cranberries And Almonds Recipes

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BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS



Butternut Squash With Cranberries and Almonds image

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

Provided by LCjynx

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 10

1 ½ cups chicken stock
1 small butternut squash, peeled and cut into bite-size cubes
½ 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
salt to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 39.1 g, Cholesterol 15.8 mg, Fat 11.4 g, Fiber 5.8 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 316.1 mg, Sugar 13.9 g

ALMOND CRANBERRY SQUASH BAKE



Almond Cranberry Squash Bake image

When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. -Ronica Skarphol Brownson, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

Nutrition Facts :

MAPLE-ALMOND BUTTERNUT SQUASH



Maple-Almond Butternut Squash image

A heartwarming side dish, especially on chilly days, this is a cinch to prepare, making it a good choice for any weeknight. It's impressive enough for company, too. -Judy Lawson, Chelsea, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 5h35m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup maple syrup
1/2 cup butter, melted
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 medium butternut squash (about 4 pounds), peeled and cut into 2-inch pieces
1/2 cup heavy whipping cream
1/4 cup sliced almonds
1/4 cup shredded Parmesan cheese

Steps:

  • Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, on low until squash is tender, 5-6 hours., Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.

Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 4g protein.

BAKED BUTTERNUT SQUASH AND CRANBERRIES



Baked Butternut Squash and Cranberries image

Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.

Provided by hipbonez

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
sage
thyme
1 pinch cinnamon
1/4 cup cranberry juice (white or red)

Steps:

  • In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
  • combine with cranberries.
  • spread in a baking dish.
  • preheat oven to 350 degrees.
  • place in oven for 1 hour.
  • pour cranberry juice over squash and put back in oven for 15-20 minutes.
  • serve warm or cold.

Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3

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