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Almond Cranberry Squash Bake Recipe
Almond Cranberry Squash Bake Recipe photo by Taste of Home

Almond Cranberry Squash Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 8 servings

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

Nutritional Facts

1 serving (1 cup) equals 239 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 223 mg sodium, 41 g carbohydrate, 5 g fiber, 3 g protein.

Directions

  1. 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.
  2. Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
  3. 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

Nutritional Facts

1 serving (1 cup) equals 239 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 223 mg sodium, 41 g carbohydrate, 5 g fiber, 3 g protein.

Reviews for Almond Cranberry Squash Bake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 23, 2013

The family loved this!

MY REVIEW
Reviewed Dec. 1, 2012

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.

MY REVIEW
Reviewed Nov. 25, 2012

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.

MY REVIEW
Reviewed Nov. 19, 2012

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

MY REVIEW
Reviewed Nov. 5, 2012

It was delicious and everyone loved it!

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