3 c. cooked, drained and mashed squash (or fresh grated squash; we use zucchini)
3 c. milk
3 eggs, beaten
1 tsp. vanilla
1 c. sugar
1 1/2 c. crushed graham crackers (1 pkg.)

Mix all together and bake as you would custard (in a pan of water) at 350 degrees for 35 to 40 minutes for individual custard cups; longer for larger dishes until knife inserted in middle comes out clean.