2 med. size butternut squash
4 tbsp. butter
Salt and pepper
1/4 tsp. ground nutmeg or cinnamon or ginger
2 eggs
1/4 c. golden raisins
1 tbsp. finely chopped crystallized ginger (optional)
1/2 c. pecan or walnut halves
2 tbsp. maple syrup

Scrub squash, cut in half lengthwise, and remove seeds. Line a flat oven pan (jelly roll, pizza or cookie sheet) with aluminum foil. Place squash, cut side down, on pan. Bake at 350 degrees until tender (approximately 30 minutes).

Scrape squash out of shell into food processor or mixer bowl. add butter and seasonings; taste and adjust seasonings. Mix until smooth. Add raisins and crystallized ginger and mix with a spoon.

Pour into buttered flat baking dish (ceramic quiche dish is perfect). Arrange nut halves in decorative pattern on top and dribble maple syrup over all. Casserole can be refrigerated until 45 minutes before serving. Bake at 300 degrees until set.