2 lbs. butternut squash
Salt
2 c. water
2 eggs, beaten
1/3 c. melted butter
1/4 c. light brown sugar, firmly packed
1 tsp. salt
Freshly ground black pepper to taste
1 1/2 c. raw cranberries, halved
Freshly grated nutmeg

Peel the squash and cut into cubes. Cook in lightly salted water until tender. Drain well, then puree by putting through a food mill. There should be about 4 cups. Mix well with the eggs, butter, sugar, salt, pepper and cranberries. Put in a buttered 1 1/2 quart casserole. Grate nutmeg over the top. Bake in a preheated 350 degree oven for 45 minutes. Makes 8 servings.