Almond Cranberry Squash Bake


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. --Ronica Skarphol Brownson, Madison, Wisconsin

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
8 servings


  • 4 cups hot mashed butternut squash

  • 4 tablespoons butter or margarine, softened, divided

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • 1 (16 ounce) can whole berry cranberry sauce

  • ½ cup sliced almonds

  • ¼ cup packed brown sugar


  1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.

  2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.