Ingredients
1 large butternut squash (about 6 pounds), peeled, seeded and cubed1 large onion, finely chopped1 tablespoon butter2 garlic cloves, minced3 eggs, lightly beaten2 tablespoons sugar2 teaspoons salt1/2 teaspoon pepper1 cup chopped fresh or frozen cranberries3/4 cup chopped pecansTOPPING:2 cups soft whole wheat bread crumbs2 tablespoons butter, melted
Preparation
Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean.
