Almond Cranberry Squash Bake Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground allspice
- 1/2 cup sliced almonds
- 4 cups mashed cooked butternut squash
- 4 tablespoons butter softened divided
- 1 can (14 ounces) whole-berry cranberry sauce
- Carbohydrate 8.28429520032051 g
- Cholesterol 15.2515625 mg
- Fat 8.81202915064103 g
- Fiber 0.861216652226754 g
- Protein 1.38268838942308 g
- Saturated Fat 3.89170460737179 g
- Serving Size 1 1 serving (20g)
- Sodium 42.9206290064103 mg
- Sugar 7.42307854809376 g
- Trans Fat 0.577293275641025 g
- Calories 113 calories
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 350degrees 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 Nutritional Facts 1 serving (1 cup) equals 239 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 223 mg sodium, 41 g carbohydrate, 5 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
