Squash, cranberries combine in a casserole

When planning a Thanksgiving menu, it is important to have a variety of colorful foods to serve. This casserole is a bright dish - the warm orange of butternut squash, with an occasional dark red cranberry peeking through. The tartness of the berries is a good contrast to the blandness of winter squash, and nutmeg adds a touch of spice.

The texture will vary according to whether fresh or frozen squash is used, and the baking time may need to be adjusted. The casserole is done when just set , and a little brown on top. Chopping the cranberries ahead of time will make the last minute preparation minimal. Cranberry Squash Casserole 4 cups mashed, cooked butternut squash, fresh or frozen 2 eggs, beaten 1/3 cup melted butter 1/4 cup sugar 11/2 cups raw cranberries, halved Salt Pepper Nutmeg

Mix all ingredients together and pour into buttered 2-quart casserole. Sprinkle additional nutmeg on top. Bake at 350 degrees F. for about 45 minutes.

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