Recipe by Southern Living November 2001

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Yield:
Makes 4 to 6 servings
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Ingredients

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Directions

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  • Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.

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  • 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.

  • Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.

  • Bake at 375° for 1 hour and 15 minutes or until set and golden.

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