4 c. mashed cooked squash (butternut, hubbard)
2 eggs, beaten
1/3 c. melted butter
1/2 c. brown sugar
1 1/2 c. raw cranberries
1/2 tsp. salt
1/8 tsp. pepper
dash of nutmeg

Preheat oven to 400°F. Beat squash with 3 tablespoons melted butter and the eggs. Slowly stir in cranberries, sugar, salt and pepper; spoon mixture into a 2-quart casserole. Drizzle on remaining butter; sprinkle with nutmeg.

Bake, uncovered, for approximately 35 minutes.