1 c. squash (Jersey Golden Acorn, Patty Pan or summer white squash)

Peel squash if skin is tough; cut up and cook until tender crisp.

3 eggs, beaten
1/2 can sweetened condensed milk
1/2 tsp. vanilla
1/4 c. melted butter

Beat 3 eggs; add 1/2 can sweetened condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.