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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. Ingredients:
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 |
topping: |
2 cups soft whole wheat bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
2. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in the eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
3. For topping, combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
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