Butternut Squash Casserole

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

1. Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.
2. 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 3 ingredients. Fold in cranberries. Spoon into lightly greased 1-quart baking dish.
3. Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.
4. Bake at 375u0b0 for 1 hour and 15 minutes or until set and golden.

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

Taken from www.myrecipes.com/recipe/butternut-squash-casserole (may not work)