Butternut Squash Casserole

Yield: Makes 4 to 6 servings

Ingredients

• 1  butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 3/4 pounds)
• 1  tablespoon  butter or margarine
• 1  small onion, minced
• 1  garlic clove, minced
• 3  tablespoons  butter, melted and divided
• 2  large eggs, lightly beaten
• 1  tablespoon  sugar
• 1  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/4  cup  fresh cranberries, chopped
• 1  cup  fresh soft breadcrumbs

Preparation

Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.

Melt 1 tablespoon butter in skillet. Add onion and garlic; saute 5 minutes or until tender. Remove from heat; stir in squash, 2 tablespoons butter, eggs, and next 3 ingredients. Fold in cranberries. Spoon into lightly greased 1-quart baking dish.

Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.

Bake at 375° for 1 hour and 15 minutes or until set and golden.