1 1/2 c. cooked, mashed winter squash (or 12 oz. pkg. frozen)
1 egg, beaten
1/2 c. coarsely chopped cranberries
1/2 tsp. salt
Dash pepper
1 tbsp. butter, melted
Dash nutmeg

Preheat oven to 400 degrees. Thaw squash, if frozen. Combine with egg. Stir in cranberries, salt, and pepper. Turn into 1 1/2 quart casserole. Drizzle melted butter over top. Sprinkle with nutmeg. Bake for 35 to 40 minutes. 97 calories/serving. Makes 2 cups.