Butternut Squash Casserole

by Brennans Market Admin

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