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Almond Cranberry Squash Bake Recipe
|Mashed butternut squash||4 Cup (64 tbs) (Hot)|
|Butter/Margarine||4 Tablespoon, softened, divided|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned whole berry cranberry sauce||16 Ounce (1 Can)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
Calories 484 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 8.2 g41.2%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 280.4 mg11.7%
Total Carbohydrates 84 g28%
Dietary Fiber 8.1 g32.2%
Sugars 45 g
Protein 5 g9.7%
Vitamin A 517.8% Vitamin C 84.3%
Calcium 16.8% Iron 12.6%
*Based on a 2000 Calorie diet
Transfer to a greased 2-qt baking dish.
Stir cranberry sauce until softened; spoon over squash.
Combine almonds, brown sugar and remaining butter; mix well.
Sprinkle over cranberry sauce.
Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.