Almond Cranberry Squash Bake

Name: Almond Cranberry Squash Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 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

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

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.

Originally published as Almond Cranberry Squash Bake in Holiday & Celebrations Cookbook 2001

Reviews

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Average Rating:

LPHJKitchen

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

Oct 23, 2013

The family loved this!
SherylCY

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

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

Nov 19, 2012

This is my favorite way to fix butternut squash now. Everyone loves it.
4laney

Nov 5, 2012

It was delicious and everyone loved it!
scrapo

Jan 26, 2012

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

Nov 17, 2011

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

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

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!