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Bettie Stewart's Squash and Cranberries

  Peel the squash and cut into cubes. Cook in lightly salted water until tender. Drain well, then puree by putting through a food mill. There should be about 4 cups. Mix well with the eggs, butter, sugar, salt, pepper, and cranberries. Put in a buttered 1-quart casserole. Grate nutmeg over the top. Bake in a preheated oven at about 350 F. for 45 minutes.

Serves 8

2 lbs. butternut squash
2 c. water
2 eggs, beaten
1/3 c. melted butter
1/4 c. light brown sugar, firmly packed
1 t. salt
freshly ground black pepper to taste
1 c. raw cranberries, halved
freshly grated nutmeg

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