Baked Squash and Cranberries

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.

Purée 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° 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.