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

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4.5 12 15
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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
Featured In: Baking with Squash
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 8 servings


  • 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


  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

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LPHJKitchen User ID: 7521213 241066
Reviewed Jan. 4, 2016

"I really liked the idea of this dish - squash and cranberries are my two favorite autumn foods. I think the reason it didn't taste as well as I'd hoped was that my cranberry sauce wasn't very sweet at all - it was rather bitter compared to most. Overall, I thought the recipe was pretty good and would make a good holiday side dish but I think it might need just a little tweaking."

spiker1 User ID: 264159 116059
Reviewed Oct. 23, 2013

"The family loved this!"

SherylCY User ID: 1910067 57707
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."

schneelochn2 User ID: 5292737 75171
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."

blizzard6 User ID: 2708558 129801
Reviewed Nov. 19, 2012

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

4laney User ID: 6951050 34060
Reviewed Nov. 5, 2012

"It was delicious and everyone loved it!"

scrapo User ID: 2908723 90183
Reviewed Jan. 26, 2012

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

ziabakes User ID: 5598261 57706
Reviewed Nov. 17, 2011

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

missy.a.d User ID: 5542861 33272
Reviewed Nov. 29, 2010

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

lauriesmiles User ID: 5335877 82287
Reviewed Nov. 7, 2010

"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!"

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