Butternut Squash With Cranberries and Almonds Recipe

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.