2 lbs. butternut squash
1/2 c. melted butter
1/4 c. brown sugar
1 tsp. salt
Dash pepper
1 1/2 c. raw cranberries
Nutmeg
Bake squash at 400 degrees for an hour or until tender. Remove seed and skin. Mash the squash. Add brown sugar, melted butter, salt and pepper. Mix well. Stir in cranberries. Pour into a buttered 1 1/2 quart casserole. Sprinkle with nutmeg. Bake at 350 degrees for 25 minutes.