Ingredients
1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed1/2 cup all-purpose flour1/2 cup sugar2 cups 2% milk3 large eggs2 tablespoons butter, melted1/8 teaspoon salt1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain.
In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients.
Bake at 350° until center appears set, 55-65 minutes.
