Ingredients
1 butternut squash; seeded; peeled; cut into 2 inch cubes (about 1 and 3/4 Lbs.)
1 TBS butter or margarine
1 small onion, minced
3 TBS butter, melted and divided
2 large eggs, lightly beaten
1 TBS sugar
1/2 tsb pepper
1 tsp salt
1/4 fresh cranberries, chopped
1/2 cup breadcrumbs
Preparation
1 .Bring squash and water to cover to a boil; cook 30 minutes until tender. Remove from heat; drain. Mash until smooth. 2. Melt 1 TBS butter in skillet. Add onion and garlic, saute 5 minutes or until tender. Remove from heat; stir in squash, 2 TBS of the melted butter, eggs, and next three ingredients. Fold in cranberries. Spoon into lightly grerased 1 quart baking dish. 3. Combine breadcrumbs and remaining 1 TBS of melted butter. Sprinkle over casserole. 4. Bake at 350 degrees for 1 hour until heated through.
