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Almond Cranberry Squash Bake Recipe

Almond Cranberry Squash Bake Recipe photo by Taste of Home

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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

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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

Almond Cranberry Squash Bake

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Reviewed on Dec. 01, 2012 by SherylCY

The recipe sounded a bit strange when I first read it, however I wanted something other than the traditional sweet potatoes for our Thanksgiving dinner. Fortunately I settled on this recipe and everyone loved it. I too would cut down a bit on the sugar and use 1/8th tsp. of allspice in place of the 1/4 tsp of allspice. The dish was colorful in addition to being very tasty. I look forward to making it again.

Reviewed on Nov. 25, 2012 by schneelochn2

This is a wonderful recipe. It gets rave reviews every time I make it. I cut back on the amount of butter to make it healthier, it's not needed.The flavors from the spices make this dish such a delight. This has become a traditional dish for my family at Thanksgiving. Such pretty colors it adds to the table.

Reviewed on Nov. 19, 2012 by blizzard6

This is my favorite way to fix butternut squash now. Everyone loves it.

Reviewed on Nov. 05, 2012 by 4laney

It was delicious and everyone loved it!

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.