Butternut Squash Casserole Recipe

• 1 x butternut squash - (abt 1 3/4 lbs) peeled, seeded, and cut into 2" cubes
• 1 Tbsp. butter or possibly margarine
• 1 sm onion chopped
• 1 x garlic clove chopped
• 3 Tbsp. butter melted, divided
• 2 lrg Large eggs lightly beaten
• 1 Tbsp. sugar
• 1 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/4 c. fresh cranberries minced
• 1 c. fresh soft breadcrumbs

1. Bring squash and water to cover to a boil; cook 30 min or possibly till tender.
2. Remove from heat; drain.
3. Mash till smooth.
4. Heat 1 Tbsp.
5. butter in skillet.
6. Add in onion and garlic; saute/fry 5 min or possibly till tender.
7. Remove from heat; stir in squash, 2 Tbsp.
8. butter, Large eggs, and next 3 ingredients.
9. Mix in cranberries Spoon into lightly greased 1-qt baking dish.
10. Combine breadcrumbs and remaining 1 Tbsp.
11. butter.
12. Sprinkle over casserole.
13. Bake at 375 degrees for 1 hour and 15 min or possibly till set and golden brown.
14. This recipe yields 4 to 6 servings.

butternut squash , butter, onion, garlic, butter, eggs, sugar, salt, black pepper, fresh cranberries, fresh soft breadcrumbs

Taken from cookeatshare.com/recipes/butternut-squash-casserole-96219 (may not work)