2 c. cooked, mashed butternut squash
3 eggs, beaten
1/2 c. sugar
1/2 c. milk
1/3 c. butter, melted
2 tbsp. flaked coconut
1/2 tsp. ground ginger
1/2 tsp. coconut flavoring

Combine all ingredients, mixing well. Pour into a lightly greased 1-quart casserole. Bake at 350 degrees for 1 hour or until set. Serves 5-6.