Almond Cranberry Squash Bake

1. 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. 2

   Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.

3. 3

   Bake, uncovered, at 350u00b0 for 50-60 minutes or until golden brown and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.