BUTTERNUT SQUASH WITH APPLES AND CRANBERRIES
JANET BURGESS
¼ c. melted margarine
1 medium butternut squash (about 1¾-lb.) cut into ½-inch cubes (about 5 c.)
Take the squash and put into a suitable-sized pot. Cover with water, cover, and bring to a boil. Simmer for a few minutes until a toothpick can penetrate the skin but just the skin; roughly 4-5 minutes. Allow the squash to cool. Peel skin from squash then dice squash in choice of size and shape.  
1 med. apple, cubed
½ c. dried cranberries
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 Tbs. packed brown sugar
In a 1½-qt. baking dish, combine all ingredients. Season with salt if desired. Cover and bake 30 minutes in preheated 425°F. oven. Remove cover and bake an additional 15 minutes or until squash is tender.
BROCCOLI AND MUSHROOM CASSEROLE
MARTHA ARNOLD
1½ lb. broccoli or 2 pkg. frozen broccoli
1 container fresh mushrooms
1 can cream of mushroom soup
1 c. evaporated ...