Almond Cranberry Squash Bake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. Ingredients:
4 cups mashed cooked butternut squash |
4 tablespoons butter, softened, divided |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup sliced almonds |
1/4 cup packed brown sugar |
Directions:
1. 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.
2. Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
3. Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.
|
|