arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Butternut Squash Casserole

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


1 (about 1 3/4 pounds) butternut squash, peeled, seeded, and cut into 2-inch cubes

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

Adapted From: Southern Living Magazine

A great side dish to roast chicken, pork, or turkey.

Preheat oven to 375.  Bring squash and water to a boil, cover and 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 three ingredients.  Fold in cranberries.  Spoon into lightly greased 1-quart baking dish.

Combine breadcrumbs and remaining butter.  Sprinkle over casserole.  Bake for 1 hour and 15 minutes until set and golden