1 1/2 c Cooked squash (12 oz frozen)

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with egg.

Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.

Bake 35 to 40 min.

1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange

Assoc. Family Cookbook, Vol 1, 1987

Shared but not tested by Elizabeth Rodier, Nov 93

(Er Note) Made with pumpkin, this recipe would have about 64 calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or about 1 vegetable and 1 fat exchange.