1/4 c. flour
1/4 c. sugar
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/2 tsp. ginger
2 c. salt free cooked squash
2 oz. egg beaters
1 1/2 c. liquid reconstituted non-fat dry milk (follow directions on box) OR 1 1/2 c. condensed evaporated skim milk

Mix flour, sugar and spices. Add to squash and mix. Beat egg beaters slightly and add to squash mixture. Add milk gradually. Pour into custard cups. Bake in water bath at 325 degree oven for 40-60 minutes or until knifes comes out clean. Yields 1 quart (8 - 1/2 cup servings).