Ingredients

The following ingredients have 10 Servings
  • 1 large butternut squash (about 6 pounds), peeled, seeded and cubed
  • 1 large onion, finely chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 3 large 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

Instruction

  • Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean.