Butternut Squash With Cranberries and Almonds

Ingredients

• 1 tablespoon brown sugar 
• 2 tablespoons butter 
• 1 small butternut squash peeled cut into bite-size cubes
• 1.5 cups chicken stock see 
• 3 tablespoons cranberries dried orange-flavored
• 1 tablespoon olive oil 
• 0.5 small onion red sliced
• 4 servings salt to taste
• 2 tablespoons slivered almonds 

Equipment

• frying pan
• sauce pan

Directions

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.
2. Drain.
3. 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.
4. Sprinkle with almonds, Parmesan cheese, and salt.