Butternut Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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 375° for 1 hour and 15 minutes or until set and golden.
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