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Butternut & Cranberry Casserole

(You can use Acorn Squash in place of Butternut)

Yield: 8 servings

Ingredients

  • 2 pounds butternut squash
  • Salt
  • 2 cups water
  • 2 eggs, beaten
  • 1/3 cup melted butter
  • 1/4 cup light brown sugar, firmly packed
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 1/2 cups raw cranberries, halved
  • Nutmeg

Preparing

Peel the squash and cut into cubes. Cook in lightly salted water until tender. Drain well, then puree by putting through a food blender or processor. There should be about 4 cups. Mix well with eggs, butter, sugar, salt, pepper, and cranberries. Put in a buttered 1 1/2 quart casserole. Put nutmeg over the top. Bake in a preheated 350° oven for 45 minutes.

Additional Resources

Learn about Squash.

Other recipes from Produce Pete.

   

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