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 ...