1 tbsp. unflavored gelatin
1/4 c. water
16 oz. cooked acorn squash
1/4 tsp. cinnamon
Dash allspice
1/3 c. dry milk
1 tsp. maple flavoring
1/8 tsp. walnut extract
4 tsp. brown sugar or brown sugar substitute equivalent, suitable for baking

Sprinkle gelatin on water to soften. Combine softened gelatin, squash, cinnamon, allspice, dry milk, flavorings and sweetener. Put into blender and blend until smooth. Pour into custard cups and place in a baking pan to which you have added water to the depth of 1/2 inch. Bake at 350 degrees for 30 minutes.