Almond Cranberry Squash Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish always makes a hit especially during the holidays. Ingredients:
4 cups hot mashed 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 (16 ounces) whole-berry cranberry sauce |
1/2 cup sliced almonds |
1/4 cup packed brown sugar |
Directions:
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. In a small bowl, 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.
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