Baked Squash And Cranberries - cooking recipe

Ingredients

2 lb. butternut squash, peeled, seeded and cubed
1/2 tsp. salt
2 c. water
2 large eggs, lightly beaten
5 1/3 Tbsp. (2/3 stick) butter, melted
1/3 c. lightly packed light brown sugar
1 tsp. salt, less if desired
1/2 tsp. coarsely ground black pepper
1 1/2 c. raw cranberries, washed and picked over for stems
freshly grated nutmeg

Preparation

Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes.
Drain well; let stand in a colander for at least 30 minutes or press down with your hand to force out most of the liquid.
Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups.
Add the eggs, butter, sugar, salt and pepper.
Blend thoroughly.
Fold the cranberries into the mixture.
Pour into a buttered 2-quart baking dish or two smaller ones.
Top with grated nutmeg and bake in a preheated 350\u00b0 oven until golden and does not shake in the middle when jiggled, about 45 minutes for one casserole, 30 minutes for two.
Yields 8 servings.