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