2 lbs. butternut squash, peeled, seeded and cubed
1/2 tsp. salt
2 c. water
2 lg. eggs, lightly beaten
1/3 c. butter, melted
1/3 c. lightly packed brown sugar
1/2 tsp. salt
1 c. raw cranberries, washed and picked over for stems
Freshly grated nutmeg

Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes. Drain well; let stand in a colander for at least 30 minutes, or press down with your hand to force out moist of the liquid.

Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups (if not, adjust proportions of other ingredients accordingly).

Add the eggs, butter, sugar, salt and pepper. Blend thoroughly. Fold the cranberries into the mixture, reserving several for garnish. Pour into a buttered 2-quart baking dish; top with grated nutmeg and reserved berries.

Bake, uncovered, in a preheated 350 degree oven until squash is golden and does not shake in the middle when jiggled, about 45 minutes. Serves 8 generously.

Double recipe.