Butternut Squash Casserole
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