Farm Direct Coop Recipesor. . . what you can do with your share!

I made this recipe the first time I cooked Thanksgiving dinner, twenty years ago! I’ve been meaning to post it here, but couldn’t remember which of my many cookbooks had the recipe. A web search revealed that I’d been looking in the wrong books – the recipe is from Betty Groff’s Country Goodness Cookbook.

Bettie Stewart’s Squash and Cranberries

• 2 lbs butternut squash
• salt
• 2 cups water
• 2 eggs, beaten
• 1/3 cup butter, melted
• 1/4 cup light brown sugar, packed (can substitute maple syrup)
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 1 to 1-1/2 cups fresh cranberries, cut in half (frozen berries don’t need to be halved)
• freshly grated nutmeg (or regular ground 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 or food processor. There should be about 4 cups. Mix well with the eggs, butter, sugar, salt, pepper, and cranberries. Put in a buttered 1½-quart casserole. Grate nutmeg over the top. Bake in a preheated oven at about 350° F. for 45 minutes.