Butternut squash casserole recipe for the holidays

Butternut squash casserole

Butternut squash casserole

Abby Hissong, Editor-in-Chief

1 butternut squash– peeled, seeded, and chopped
1 T butter
1 onion, minced
1 clove of garlic, minced
4 T butter, melted and divided
2 large eggs, beaten
1 tsp salt
¼ tsp pepper
1 cup soft bread crumbs
¼ cup chopped cranberries

Cover squash with water in large bot. Bring to a boil, and cook until tender (30 minutes). Drain then mash squash. Saute onion and garlic in 1 T butter. Add squash, 2 T butter, cranberries, eggs, sugar, salt and pepper. Combine the bread crumbs and 1 T butter, put on top of squash mixture. Bake at 375 for 1 hour and 15 minutes. Let cool, and enjoy!

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