Butternut Squash with Caramelized Onions and Dried Cranberries by Rose Reisman Recipe

Ingredients

• 1½ lb butternut squash, peeled and cut in 1-inch cubes (about ½ squash)
• 2 tsp vegetable oil
• 3 cups sliced sweet onion
• 2 Tbsp brown sugar, packed
• 1 tsp ground cinnamon
• 1/3 cup dried cranberries
• 2 Tbsp pure maple syrup
• 2 tsp olive oil
• pinch salt and freshly ground black pepper
• 3 Tbsp almonds, toasted
• 2 Tbsp chopped fresh parsley
• Fat 6.7 g
• Saturated Fat 0.7 g
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