Almond-Cranberry Squash Bake - cooking recipe

Ingredients

4 c. hot butternut squash, mashed
4 Tbsp. butter or margarine
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 (16 oz.) can whole cranberry sauce
1/2 c. sliced almonds
1/4 c. packed brown sugar

Preparation

In large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon and allspice and mix well.
Transfer to 2-quart baking dish.
Stir cranberry sauce until softened and spoon over squash.
Combine almonds, brown sugar and remaining 2 tablespoons butter and mix well.
Sprinkle almond mixture over cranberry sauce.
Bake, uncovered, in 350\u00b0 oven for 50 to 60 minutes or until golden brown.
Yield: 8 servings.