Almond Cranberry Squash Bake
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
Reviews
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.
It was delicious and everyone loved it!
good a bit sweet will decrease sugar just a little bit next time
I made this with Acorn Squash and it was very good! This is a yummy winter time dish.
this was a big hit at thanksgiving dinner. i did add some granny smith apples to the squash. it was real good
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