Almond Cranberry Squash Bake
|Mashed butternut squash||4 Cup (64 tbs) (Hot)|
|Butter/Margarine||4 Tablespoon, softened, divided|
|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)|
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.