3 lbs. Hubbard or Butternut squash
1 c. milk
2 tbsp. butter
1 c. coarsely crushed saltines
2 tbsp. chopped pimiento
1 tsp. salt
1 tsp. grated onion
Dash pepper
Dash nutmeg (generous dash)
2 well beaten eggs

Cook squash and mash 2 cups. In a large saucepan, heat together milk and butter over low heat until butter melts. Add 3/4 cup cracker crumbs. Mix well. Add mashed squash, pimiento, salt, onion, pepper and nutmeg. Stir in eggs. Pour into 1 quart casserole. Top with remaining 1/4 cup crumbs. Bake at 350 degrees for 1 hour or until inserted knife comes out clean. Garnish with strips of pimiento. Makes 4 to 6 servings.