Pat's Butternut Squash
From my mother-in-law Pat Maynard
Recipe type: Side Dish, Thanksgiving
  • 1 medium-sized butternut squash, peeled and cut into ~1”³ squares
  • One small onion, cut into thin slices
  • 1-2 Tablespoons butter
  • 1 Tablespoon olive oil.
  • 2 teaspoons sugar
  • 3 heaping Tablespoons dried cranberries
  1. In a large pot, cook onions in butter and olive oil until soft over mediumish heat. Add sugar 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 (but not moist because Pat can’t stand that word and this is her recipe). Stir gently and add a pat of butter if needed before serving.
Recipe by This Week for Dinner at