Monday, September 10, 2012

Cranberry Almond Butternut Squash

"I don't know where I originally found this recipe, but it's been in my box for a while, and this is the second time I made it. The kids loved it, and they hate squash."


4 cups hot mashed butternut squash (I baked a large squash cut in half lengthwise cut side down on a greased baking sheet for 45 minutes on 400 degrees F.)
4 T. butter, softened
1/2 t. salt
1/2 t. cinnamon
1/4 t. alspice
1/4 t. nutmeg
1 can whole berry cranberry sauce
1/2 c. sliced almonds
1/4 c. packed brown sugar


Preheat oven to 350 degrees F.  In large bowl combine squash, 2 T. of the butter, salt and spices together.  Spoon in 9x13 in. baking dish.  Place cranberry sauce in small bowl and stir until soft...spread over squash in dish.  In another small bowl mix last 2 T. butter, almonds and brown sugar together and spoon over cranberry squash mixture. Bake uncovered for 50 minutes.

*can substitute pecans for almonds

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