Baked Squash And Cranberries
["2 lb. butternut squash, peeled, seeded and cubed", "1/2 tsp. salt", "2 c. water", "2 large eggs, lightly beaten", "5 1/3 Tbsp. (2/3 stick) butter, melted", "1/3 c. lightly packed light brown sugar", "1 tsp. salt, less if desired", "1/2 tsp. coarsely ground black pepper", "1 1/2 c. raw cranberries, washed and picked over for stems", "freshly grated nutmeg"]
["Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes.", "Drain well; let stand in a colander for at least 30 minutes or press down with your hand to force out most of the liquid.", "Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups.", "Add the eggs, butter, sugar, salt and pepper.", "Blend thoroughly.", "Fold the cranberries into the mixture.", "Pour into a buttered 2-quart baking dish or two smaller ones.", "Top with grated nutmeg and bake in a preheated 350\u00b0 oven until golden and does not shake in the middle when jiggled, about 45 minutes for one casserole, 30 minutes for two.", "Yields 8 servings."]
["butternut squash", "salt", "water", "eggs", "butter", "brown sugar", "salt", "ground black pepper", "cranberries", "nutmeg"]