2 (12 oz.) pkgs. frozen (thawed) or fresh cooked squash
1/4 lb. melted butter
1/2 c. sugar
5 eggs
2 c. milk
3/4 c. flour
Cinnamon
Nutmeg

Mix squash on medium speed. Add butter, sugar, eggs. Add milk and flour alternately. Pour into 2 quart casserole. Sprinkle spices on top. Bake 1 hour at 350 degrees. If made ahead and refrigerated, mix it up again before baking.