Butternut Squash Casserole

Name: Butternut Squash Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh soft breadcrumbs; 1 Tbsp butter or margarine; 3 Tbsps butter, melted and divided; 1 butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 3/4 pounds); 59 milliliters fresh cranberries, chopped; 2 larges eggs, lightly beaten; 1 garlic clove, minced; 1 small onion, minced; 0 teaspoons pepper; 1 teaspoon salt; 1 Tbsp sugar

You can never have too many side dish recipes, so give Butternut Squash Casserole From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pepper, cranberries, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Bring squash and water to cover to a boil; cook 30 minutes or until tender.

Ingredients you will need

Squash

Water

Remove from heat; drain. Mash until smooth.

Melt 1 tablespoon butter in skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion and garlic; saute 5 minutes or until tender.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Cranberries