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Almond Cranberry Squash Bake

Holiday.Cook's picture
Ingredients
  Mashed butternut squash 4 Cup (64 tbs) (Hot)
  Butter/Margarine 4 Tablespoon, softened, divided
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Canned whole berry cranberry sauce 16 Ounce (1 Can)
  Sliced almonds 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
4

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