Butternut Squash With Cranberries, Almonds And Caramelized Onions

Butternut Squash with Cranberries, Almonds, and Caramelized Onions is a dish that embodies the essence of autumn, merging sweet and savory flavors into a harmonious culinary experience.

The vibrant orange squash, roasted to perfection, offers a creamy texture that contrasts beautifully with the tartness of plump cranberries, which burst with a delightful tang in every bite.

Crunchy, toasted almond slices add a nutty depth, providing a satisfying crunch that complements the soft squash.

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The caramelized onions, slow-cooked to a golden-brown sweetness, weave a luscious richness throughout, elevating the dish to new heights.

This dish, rooted in rustic North African cuisine, like these North African Lamb Chops, captures the warmth of home-cooked meals.

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This recipe makes an ideal side dish with a roasted chicken or this Two-Hour Turkey. It can also serve as a vegetarian dish.

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With its colorful presentation and a symphony of flavors, Butternut Squash With Cranberries, Almonds And Caramelized Onions is a dish that a celebrates seasonal bounty that beckons you to savor each delicious bite.

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Butternut Squash With Cranberries Almonds And Caramelized Onions

1/4 cup extra-virgin olive oil

2 medium yellow onions, halved and thinly sliced

2 – 2½-pound butternut squash, peeled, seeded and cut into 1-inch chunks

2 tablespoons white sugar

1 teaspoon ground cinnamon

1/4 1/2 teaspoon Aleppo pepper or cayenne pepper

salt and ground black pepper

1/2 cup cranberries, optional for raisins

3 tablespoons lemon juice

1/3 cup sliced almonds

3/4 cup lightly packed fresh flat-leaf parsley, chopped

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions, cover and cook, stirring occasionally, until beginning to brown at the edges, about 6 minutes. Uncover and cook, now stirring often, until deep golden brown, 4 to 7 minutes – reduce the heat if the onions are browning too quickly.

Stir in the squash, sugar, cinnamon and cayenne, followed by 1 cup water, 1 teaspoon salt and ¾ teaspoon black pepper. Bring to a simmer, cover skillet and reduce heat to medium and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 20 to 25 minutes.

Meanwhile, in a small microwave-safe bowl, stir together the cranberries (raisins if using) and lemon juice. Cover and microwave on high until the cranberries are plump, about 1 minute. Set aside.

In a small skillet over medium heat, toast the almonds, stirring often, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.

When the squash is tender, remove the pan from the heat. Using a large spoon or a potato masher, mash the squash to a coarse puree. Stir in half the parsley and taste and season with salt and black pepper.

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Transfer to a serving dish, then top with the cranberries and any lemon juice remaining in the bowl. Sprinkle with the almonds and remaining parsley.

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Try These Butternut Squash Favorites

• Arugula Butternut Squash Salad With Maple-Lime Dressing
• Roasted Butternut Squash & Blood Orange Salad With A Toasted Pecan Vinaigrette
• Parmesan Roasted Butternut Squash

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