3/4 c. brown sugar
1/2 c. molasses
1/2 c. soft butter
1 beaten egg
1/4 c. pecans
1 c. cooked mashed squash
1 tsp. baking soda
1/4 tsp. salt
1 3/4 c. flour

Cook, drain and mash squash to the consistency of mashed potatoes. Cream sugar, molasses and butter; add egg and squash and blend well. Mix flour with soda and salt; beat this mixture into the squash batter. Fill well-greased muffin pans about half full with batter; bake at 375 degrees for 20 minutes. Yield: 1 1/4 dozen.

This is one of the recipes used at the Shaker village known as Pleasant Hill in Harrodsburg, Kentucky.