Almond Cranberry Squash Bake Recipe
Ingredients
| 4 cups hot mashed butternut squash | ||
| Butter/Margarine | 4 Tablespoon, softened | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Whole | 1 Can (10oz) | |
| Almonds | 1/2 Cup (16 tbs), sliced | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
Directions
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.
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.
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.
Chef
