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This makes a nice side dish with a hearty egg breakfast.

1 butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 3/4 pounds)
1 tablespoon unsalted butter (best not to substitute 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 seasalt
1/4 teaspoon black pepper
1/4 cup fresh cranberries, chopped
1 cup fresh soft breadcrumbs

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.