Wednesday, November 10, 2010

Mmmmm, have to try this one...

Almond- Cranberry Squash Bake


4 cups hot mashed butternut squash
4 Tbs butter, softened, divided
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
16 ounce can whole-berry cranberry sauce
½ cup sliced almonds
¼ cup packed brown sugar

1. In a large bowl, combine the squash, 2 T. butter, salt, cinnamon, allspice and nutmeg; mix well. Transfer to a greased 2-quart baking dish. Stir cranberry sauce until softened; spoon over squash.

2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350°F. for 50- 60 minutes or until golden brown and bubbly.

Servings: 8

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