Harvest Squash Casserole

In honor of the first day of Fall, here is a comfy and satisfying one:
(Yields 10 servings)

1 large butternut squash (about 6 lbs), peeled, seeded and cubed
1 large sweet white onion*, finely chopped
1 T. butter
2 garlic cloves, minced
3 eggs, beaten lightly
2 T. sugar
2 t. sea salt*
1/2 t. freshly ground pepper
1 cup chopped fresh or frozen cranberries
1/4 cup chopped pecans
Cooking spray
Topping:
2 cups Panko* bread crumbs
2 T. butter, melted

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 mins. or until just tender. Drain. In a large bowl, mash squash and set aside. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 min. longer. Add to squash. Stir in the eggs, sugar, and S&P. Gently fold in cranberries and pecans. Transfer to a 13" by 9" baking dish coated with cooking spray. For topping, combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350 for 40-45 mins. or until a knife inserted near the center comes out clean. I would serve this with a nice pork roast and steamed broccoli with a lemon dill butter sauce. YUMOLA!!

"Keep your strength under control".

Appreciate, laugh, and have FUN today!!

Love,

MM