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butternut squash with pickled cranberries and onions takes 20 minutes to prepare.

butternut squash with pickled cranberries and onions takes 60 minutes to cook.

butternut squash with pickled cranberries and onions makes 8 servings.

The ingredients for butternut squash with pickled cranberries and onions are:

.5 cup pecans, chopped
.25 c dried cranberries
.25 c dry white wine
.5 c cider vinegar
6 tsp sugar
1 Butternut Squash, (approx. 3 cups cubed)
2 sprigs fresh thyme, (approx. 6 tsp)
.5 large onion, sliced thinly
3 Tbsp balsamic vinegar
2 Tbsp fresh chives
1.5 ounces goat cheese
1 Tbsp olive oil
1 c chicken broth

Here is how you make butternut squash with pickled cranberries and onions:

The night before, pickle the cranberries. Place vinegar, wine, and sugar in a small saucepan and heat until the sugar dissolves. Add the cranberries and let sit overnight.Preheat oven to 400F. In a piece of aluminum foil, place onions and balsamic vinegar. Wrap to create a pouch. Roast for approximately 45 minutes or until soft. Reserve.Toast the pecans in a small pan over med-low heat until brown and fragrant. Reserve.Heat olive oil in a skillet (not nonstick) until very hot. Add squash and brown on all four sides. Add chicken broth, thyme and salt and pepper to taste. Cook until soft. Drain the cranberries of their pickling liquid. Mix cranberries, onions, and squash in a large bowl. Sprinkle with goat cheese and chives. Enjoy.Number of Servings: 8Recipe submitted by SparkPeople user MICHAELIAF.

The nutritional information for butternut squash with pickled cranberries and onions is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 151.7

• Total Fat: 8.4 g
• Cholesterol: 3.1 mg
• Sodium: 145.8 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 3.5 g
• Protein: 2.6 g

The dietary needs meet for butternut squash with pickled cranberries and onions is Vegetarian