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A side dish that will get
you rave reviews...
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4 cups |
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hot mashed
butternut squash |
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4 Tbs |
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butter,
softened, divided |
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½ tsp |
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salt |
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½ tsp |
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ground
cinnamon |
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¼ tsp |
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ground
allspice |
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¼ tsp |
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ground
nutmeg |
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16 ounce |
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can
whole-berry cranberry sauce |
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½ cup |
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sliced
almonds |
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¼ cup |
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packed brown
sugar |
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1 |
In a large bowl,
combine the squash, 2 T. butter, salt, cinnamon,
allspice and nutmeg; mix well. Transfer to a greased
2-quart baking dish. Stir cranberry sauce until
softened; spoon over squash. |
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2 |
Combine almonds,
brown sugar and remaining butter; mix well. Sprinkle
over cranberry sauce. Bake, uncovered, at 350°F. for 50-
60 minutes or until golden brown and bubbly. |
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Servings: 8 |
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Recipe Source |
| Taste of
Home Holiday Recipes 2006 |
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