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 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.88 Kcal (724 kJ) | ||
| Calories from fat | 95.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 153.94mg | 6% | |
| Potassium | 363.26mg | 8% | |
| Total Carbs | 19.02g | 6% | |
| Sugars | 9.3g | 37% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 1.4mg | 8% | |
| Calcium | 73.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.24 Kcal (558 kJ) | ||
| Calories from fat | 73.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 16% | |
|---|---|---|---|
| Cholesterol | 11.77mg | 5% | |
| Sodium | 118.65mg | 6% | |
| Potassium | 279.98mg | 8% | |
| Total Carbs | 14.66g | 6% | |
| Sugars | 7.17g | 37% | |
| Dietary Fiber | 3.16g | 16% | |
| Protein | 2.32g | 6% | |
| Vitamin C | 11.9mg | 26% | |
| Vitamin A | 0.8mg | 37% | |
| Iron | 1.1mg | 8% | |
| Calcium | 56.3mg | 7% | |
* 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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