A creamy, butternut squash casserole is dotted with pretty specks of sweet-tart cranberries and covered with a crunchy topping.
If you want to use leftover mashed cooked squash or purchased frozen (thawed) cooked squash, you'll need 4 cups.
To bake the squash instead of microwaving it, place the cut and seeded squash pieces cut sides down in a glass baking dish. Cover and bake at 350° for 50 to 60 minutes or until tender when pierced with a fork.
Buttering the bread and processing it in a food processor is a quick way to make buttered bread crumbs. If a food processor is not available, tear the bread into small pieces and drizzle with melted butter.
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