1 1/2 c. cooked, mashed squash (butternut, hubbard, acorn, pumpkin)
1 tbsp. unsulphured molasses (use blackstrap or a blend for stronger flavor)
1/2 c. sugar
1 tbsp. flour
1 tsp. ground cinnamon
3 eggs, well beaten
1 c. skim milk

Blend first 2 ingredients well, set aside.

Butter a medium size casserole dish (10 inches). Preheat oven to 400 degrees.

Mix sugar, flour, cinnamon. In separate bowl mix eggs and milk well. Stir squash mix slowly into liquid blend, mix well. Stir in dry ingredients until well mixed. Pour into prepared casserole dish.

Bake for 45 minutes or until knife inserted in center comes out clean. Serve warm.

Options: Light cream or plain yogurt for milk. Pinch of cloves or nutmeg.

Serves 4 to 6 (depending on serving size).