Harvest Squash Casserole

• 1 large butternut squash (about 6 pounds), peeled, seeded and cubed
• 1 large onion, finely chopped
• 1 tablespoon butter
• 2 garlic cloves, minced
• 3 eggs, lightly beaten
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup chopped fresh or frozen cranberries
• 3/4 cup chopped pecans
• 2 cups soft whole wheat bread crumbs
• 2 tablespoons butter, melted

1. Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
2. Preheat oven to 350u0b0. In a
3. , saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray.
4. For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean.
5. Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

butternut squash, onion, butter, garlic, eggs, sugar, salt, pepper, cranberries, pecans, whole wheat bread crumbs, butter

Taken from www.tasteofhome.com/recipes/harvest-squash-casserole/ (may not work)