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Squash with Almonds

Squash with Almonds

Sweet and savory make this a delightful flavor combination.
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Serves 6

  • 3 1/2 cups Pictsweet frozen Sliced Yellow Squash
  • 1/4 cup butter
  • Salt and pepper to taste
  • 1/4 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1/8 teaspoon ginger
  • 1/4 cup dark brown sugar
  • 1/2 cup finely sliced almonds


Thaw squash. In a frying pan, melt butter, add squash and brown lightly. Sprinkle with salt, pepper and basil. Put squash in a 9 x 13 casserole, add cream, dust with ginger and brown sugar and top with almonds. Bake at 350 degrees for 20 minutes or until tender (the top is brown).

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 210
  • Total Fat: 16g
  • Cholesterol: 35mg
  • Sodium: 15mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 2g
  • Protein: 3g

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