Ingredients
2 medium butternut squash, peeled and cut into chunks1/2 cup sugar2 large eggs1/4 cup milk2 tablespoons butter1 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Preparation
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
