2 c. cubed winter squash
1 c. cream style cottage cheese
1/2 c. milk
1/4 tsp. ground nutmeg
2 c. brown rice
1/4 c. chopped walnuts

Cook squash in a small amount of boiling water (salted) for 10 minutes. Drain well. In blender or food processor bowl combine cottage cheese and eggs. Cover and blend until smooth. Add squash, milk, and nutmeg; blend until smooth.

Pat cooked rice on the bottom of a buttered 10 x 6 x 2 inch baking dish. Pour squash mixture over. Bake in a 350 degree oven for 40 to 45 minutes or until set. Let stand 5 minutes. Sprinkle nuts on top. Cut into squares and serve immediately. Serves 8.