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Harvest Squash Casserole

This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. —Mary Ann Lee, Clifton Park, New York

10 ServingsPrep: 35 min. Bake: 40 min.

Ingredients

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 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

Directions

Place squash in a Dutch oven; cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or just until tender.
Drain. In a large bowl, mash squash and set aside.
In a large nonstick skillet, saute onion in butter until tender. Add
garlic; cook 1 minute longer. Add to squash. Stir in the eggs,
sugar, salt and pepper. Gently fold in cranberries and pecans.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over

2 of 2

Harvest Squash Casserole (continued)

Directions (continued)

casserole. Bake at 350° for 40-45 minutes or until a knife
inserted near the center comes out clean. Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 273 calories, 12 g fat (3 g saturated fat), 72 mg cholesterol, 593 mg sodium, 39 g carbohydrate, 10 g fiber, 7 g protein.