Butternut Squash with Caramelized Onions and Dried Cranberries

I enjoy this rich-tasting vegetable dish on its own or alongside fish, chicken or beef. This combination – smooth, creamy squash, dried cranberries, cinnamon and maple syrup – is like candy food! 

RECIPE INSTRUCTIONS
1. Cook the squash in a large pot of boiling water just until tender, about 15 minutes.

2. While it cooks, heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the onion and sauté for 5 minutes, stirring frequently. Stir in the sugar and cinnamon. Reduce the heat to medium-low and cook until the onions are golden, about 8 minutes, stirring often so as not to burn them. Toss in the cranberries.

3 .Drain the squash. Add the maple syrup, olive oil, salt and pepper; mash thoroughly. Transfer to a serving dish and sprinkle with the onion mixture. Garnish with almonds and parsley.

INGREDIENTS
1 1/2 lb butternut squash, peeled and cut in 1-inch cubes (about 1/2 squash)
2 Tbsp chopped fresh parsley
2 tsp vegetable oil
3 cups sliced sweet onion
2 Tbsp brown sugar, packed
1 tsp ground cinnamon
2 Tbsp pure maple syrup
2 tsp olive oil
pinch salt and freshly ground black pepper
3 Tbsp almonds, toasted

NOTES
Nutritional Analysis per Serving

Calories 210
Protein 3.4 g
Fat 6.7 g
Saturated Fat 0.7 g
Carbohydrates 27 g
Cholesterol 0 mg
Sodium 59 mg
Fiber 6.9 g

Prep Time: 15 minutes
Cook Time: 15 minutes

Make Ahead: Prepare a day in advance, omitting the garnish, cover and refrigerate. Reheat in a non-stick skillet over low heat until warmed through, garnish and serve.

Serves 6

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