If you have any cranberries left over from Thanksgiving, this is a good way to use them up.

2 c cooked (and mashed) winter squash
1 egg, lightly beaten
1/2 c coarsely chopped fresh cranberries
salt and pepper, to taste
1 T butter, melted
dash nutmeg

1.  Preheat oven to 400ºF. Grease a 1-1/2 quart casserole or similar baking dish.

2. Combine cooked squash and egg. Stir in cranberries, salt, and pepper. Turn into prepared baking dish. Drizzle melted butter over top. Sprinkle with nutmeg.

3. Bake for 35 to 40 minutes. Serve hot.