Almond Cranberry Squash Bake Recipe

Almond Cranberry Squash Bake RecipePhoto by: Taste of Home Almond Cranberry Squash Bake Recipe Rating 4

When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. —Ronica Skarphol Brownson, Madison, Wisconsin

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Almond Cranberry Squash Bake Recipe
  • Prep: 20 min. Bake: 50 min.
  • Yield: 8 Servings
20 50 70

Ingredients

  • 4 cups mashed cooked butternut squash
  • 4 tablespoons butter, softened, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup sliced almonds
  • 1/4 cup packed brown sugar

Directions

  • In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
  • Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
  • Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.

Originally published as Almond Cranberry Squash Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p141

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Reviews for Almond Cranberry Squash Bake (6)

Almond Cranberry Squash Bake Recipe

Almond Cranberry Squash Bake

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Reviewed on Jan. 26, 2012 by scrapo

good a bit sweet will decrease sugar just a little bit next time


Reviewed on Nov. 17, 2011 by ziabakes

I made this with Acorn Squash and it was very good! This is a yummy winter time dish.


Reviewed on Nov. 29, 2010 by missy.a.d

this was a big hit at thanksgiving dinner. i did add some granny smith apples to the squash. it was real good


Reviewed on Nov. 07, 2010 by lauriesmiles

This was wonderful! Although I didn't have any whole cranberry sauce or allspice to use. I did substitute about 1/4 cup chopped dried cherries in place of the cranberries. I boiled some water and simmered them for about 10 to 15 minutes to plump them up a bit. Also I didn't have any allspice on hand, so...I tried pumpkin pie spice in its place, and it worked just terrific as did the dried cherries. I also chopped up about 1/4 cup of walnuts and put on top in place of the almonds. If you love just plain old baked butternut squash like I do, then you're in for a real treat when you make this. This is really delicious! Enjoy!


Reviewed on Nov. 04, 2010 by cece70

This is excellent and I have made several times. I used oatmeal for the top with some brown sugar. My family enjoys it.


Reviewed on Dec. 28, 2009 by Hannah0418

waaaaayyyy too sweet! i'm so disappointed in it i won't even bother making it again and cutting back on the sugar. there are much better squash recipes on this website.

 
 
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