Almond Cranberry Squash Bake Recipe

Ingredients

4 cups mashed cooked butternut squash4 tablespoons butter, softened, divided1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1 can (14 ounces) whole-berry cranberry sauce1/2 cup sliced almonds1/4 cup packed brown sugar

Preparation

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.