- 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
- 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.