Butternut Squash Casserole

Ingredients

• 1 cup breadcrumbs fresh soft
• 1 tablespoon butter 
• 3 tablespoons butter divided melted
• 1  butternut squash peeled seeded cut into 2-inch cubes ( 1 3/4 pounds)
• 0.3 cup cranberries fresh chopped
• 2 large eggs lightly beaten
• 1  garlic clove minced
• 1 small onion minced
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Bring squash and water to cover to a boil; cook 30 minutes or until tender.
2. Remove from heat; drain. Mash until smooth.
3. Melt 1 tablespoon butter in skillet.
4. Add onion and garlic; saute 5 minutes or until tender.
5. 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.
6. Combine breadcrumbs and remaining 1 tablespoon butter.
7. Sprinkle over casserole.
8. Bake at 375 for 1 hour and 15 minutes or until set and golden.