In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix -well.
Transfer to a greased 2-qt baking dish.
Stir cranberry sauce until softened; spoon over squash.
Combine almonds, brown sugar and remaining butter; mix well.
Sprinkle over cranberry sauce.
Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.