1 lg. or 2 sm. butternut squash

Split squash, remove seed and boil until tender (test with fork). Let cool, then scrape out of shell. Put through sieve. Drain thoroughly.

Add: 1/2 tsp. salt 1/2 stick butter 2 eggs 1 tsp. nutmeg

Mix well. Bake in shallow buttered casserole 1 hour at 325 degrees or until knife inserted in center comes out clean.