Butternut & Cranberry Casserole

(You can use Acorn Squash in place of Butternut)

Yield: 8 servings

Ingredients

• 2 pounds butternut squash
• Salt
• 2 cups water
• 2 eggs, beaten
• 1/3 cup melted butter
• 1/4 cup light brown sugar, firmly packed
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 1/2 cups raw cranberries, halved
• Nutmeg

Preparing

Peel the squash and cut into cubes. Cook in lightly salted water until tender. Drain well, then puree by putting through a food blender or processor. There should be about 4 cups. Mix well with eggs, butter, sugar, salt, pepper, and cranberries. Put in a buttered 1 1/2 quart casserole. Put nutmeg over the top. Bake in a preheated 350° oven for 45 minutes.

Additional Resources

Learn about Squash.

Other recipes from Produce Pete.