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Squash pudding

Squash pudding

2 medium butternut squash

2 eggs

1 stick butter

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

2 tablespoons all-purpose flour

1 teaspoon vanilla

Wash squash, pat dry, then poke holes in the squash with a fork, like you would for a baked potato. (Note: Butternut is a beige squash.) Microwave squash until a fork easily goes through it. Cut it open and scrape out, discarding seeds, etc., like you would a fresh cantaloupe or pumpkin.

Scrape out cooked squash and put it in a blender. Add remaining ingredients to the blender. Blend well, then pour pudding into a baking dish. Bake uncovered at 350 degrees for about 45 minutes, or until the pudding is set and the edges are lightly brown.

Yield: 6 - 8 servings.