1 medium butternut squash or acorn squash
1/2 cup (1 stick) butter
1 cup dark brown sugar
1 1/2 cups squash
2 eggs, beaten
1/2 cup milk
1/4 tsp. salt
1/2 tsp. maple flavoring

Peel, seed and slice the squash. Steam in small amount of water until tender. Drain and mash with fork until no lumps are left. While squash is hot, add butter and let melt. Add all ingredients and mix well. Pour into a greased baking dish and bake about 30 minutes at 350°F or just until pudding is congealed. Serve warm.

Variation: Pumpkin or sweet potatoes may be used.

Makes about 6 servings.