1 1/2 c. cooked candy roaster, mashed with a little butter
1/3 c. sugar
Pinch of salt
2 eggs
1 1/2 c. milk
1/2 tsp. vanilla
Sprinkle of nutmeg and cinnamon

Mix all ingredients together well and turn into buttered quart casserole. Bake at 325 degrees until set, approximately 45 minutes. NOTE: A Candy Roaster is a member of the pumpkin family, but has a much more delicate flavor and does not have the stringy texture. It is indigenous to these mountains and comes in all colors and shapes and sizes from ugly warty green to a gorgeous orange hue. Cut up into chunks, it freezes very well. No blanching necessary.