2 lg. white squash
1/2 block butter
3/4 c. sugar
1/2 c. flour
1/4 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. vanilla
3 egg yolks, beaten
1 c. evaporated milk
1/4 c. chopped pecans

Peel, slice and boil squash until tender. Drain, mash, and drain again. Add butter to squash. Add dry ingredients and mix well. Add eggs, milk, vanilla, and pecans. Pour into well-greased 2-quart pan. Bake in 350 degree oven for 25 minutes. Remove from oven.

Lower oven to 325 degrees. Beat egg whites until stiff, gradually adding 6 tablespoons sugar. Add 1/2 teaspoon vanilla. Pile on top of custard and bake until brown, about 10 minutes.