Almond Cranberry Squash Bake

This is a yummy side dish! Recipe yield: 8 servings. INGREDIENTS • 4 cups hot mashed butternut squash • 4 tablespoons butter or margarine, softened, divided • 1/2 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground allspice • 1/4 teaspoon ground nutmeg • 1 (16 ounce) can whole berry cranberry sauce • 1/2 cup sliced almonds • 1/4 cup packed brown sugar DIRECTIONS 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.