It’s a good thing my mother-in-law came to visit last week because it actually gave me some food to write about! It’s been great being able to post about the delicious food she made for us…and so much of it is perfect for Thanksgiving, so it’s great timing!
Today I have a nice, simple side dish for you that would be perfect right along with some turkey and stuffing, although we had it with filet mignon and that was pretty perfect, too. Pat ate some butternut squash at Whole Foods once that she loved, so she went home and recreated it. It is simple, easy and delicious. Just the kind of recipe you need for that busy Thanksgiving day.
Pat's Butternut Squash
From my mother-in-law Pat Maynard
Author: Jane Maynard
Recipe type: Side Dish, Thanksgiving
Ingredients
- 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
Instructions
- 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.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Love this side!!
Looks delicious, but I laughed out loud when I read that she can’t stand the word moist. I had a college roommate who felt the same way about that same word!
The squash looks terrific, but I’m here to tell you all how good Mary Jo’s Chicken & Rice Soup is! I just made it for dinner tonight and it was delicious. I only used 2 chicken breasts, brown rice, and lots of carrots and peas. It was so satisfying on a cold night.
Plenty left over to freeze too.
Looks delicious. So easy to make and healthy. Thanks for sharing the recipe.
I love the idea of the cranberries in this recipe. It must be lovely and sweet – can’t wait to try it!
Oh my looks so yummy!! Can not wait to try this!!
I will definetely try this with Turkey but i was a little surprised about having it with the Filet Mignon. How did you season your meat?
I’m actually making Filet mignon for some friends this weekend and i was looking for an orignal side dish.
Thanks
hi marc! I keep meaning to respond to your comment!
first off – I’ll eat butternut squash with anything 😉
as for the filet, I hope yours went well over the weekend! we just seasoned it with salt and pepper…and it was FAB. nate and his mom found a great technique online that I’m planning to share soon, so keep an eye out!