- 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
- 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.
Reviews for Almond Cranberry Squash Bake
"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."
"The family loved this!"
"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."
"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."
"This is my favorite way to fix butternut squash now. Everyone loves it."