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.
- In a small bowl, combine the almonds, brown sugar and remaining butter. Sprinkle over cranberry sauce.
- Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.38 Kcal (684 kJ) | ||
| Calories from fat | 95.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 152.64mg | 6% | |
| Potassium | 318.56mg | 7% | |
| Total Carbs | 17.17g | 6% | |
| Sugars | 8.65g | 35% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 168.01 Kcal (703 kJ) | ||
| Calories from fat | 97.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 16% | |
|---|---|---|---|
| Cholesterol | 15.7mg | 5% | |
| Sodium | 156.96mg | 6% | |
| Potassium | 327.58mg | 7% | |
| Total Carbs | 17.66g | 6% | |
| Sugars | 8.9g | 35% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 2.76g | 5% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 66.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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