Submitted by: Lori Case
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4
I came across this yummy recipe for butternut squash from Pat Maynard on a website called "This Week for Dinner and fell in love with it. I'm not very creative with food but love trying other people's creations. I did change the method of sweetener to make it DSP approved. :)
1 tbsp. extra virgin olive oil
1 tsp. honey, raw
3 tbsp. dried cranberries
1 med. butternut squash
1 sml. onion
2 tbsp. butter
In a large pot, cook onions in butter and olive oil until soft over medium heat. Add honey towards the end to sweeten/caramelize the onions. Add dried cranberries. Stir with onions about 1 minute or till softened a bit. Put the butternut squash into the pot with the onion mixture. Cover and steam/cook slowly over low-medium heat until squash is nice and tender. Stir gently and add a pat of butter if needed before serving.
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