Butternut Squash Casserole

• 1 butternut squash; seeded; peeled; cut into 2 inch cubes (about 1 and 3/4 Lbs.)
• 1 TBS butter or margarine
• 1 small onion, minced
• 3 TBS butter, melted and divided
• 2 large eggs, lightly beaten
• 1 TBS sugar
• 1/2 tsb pepper
• 1 tsp salt
• 1/4 fresh cranberries, chopped
• 1/2 cup breadcrumbs

1. 1 .Bring squash and water to cover to a boil; cook 30 minutes until tender. Remove from heat; drain. Mash until smooth.
2. 2. Melt 1 TBS butter in skillet. Add onion and garlic, saute 5 minutes or until tender. Remove from heat; stir in squash, 2 TBS of the melted butter, eggs, and next three ingredients. Fold in cranberries. Spoon into lightly grerased 1 quart baking dish.
3. 3. Combine breadcrumbs and remaining 1 TBS of melted butter. Sprinkle over casserole.
4. 4. Bake at 350 degrees for 1 hour until heated through.

butternut, butter, onion, butter, eggs, sugar, pepper, salt, fresh cranberries, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/butternut-squash-casserole-50015415 (may not work)