1 lb. carrots, butternut squash or pumpkin
1/4 lb. unsalted butter
1/2 c. sugar
1 c. rice cereal, cream of rice
3 eggs, or 2 whole eggs plus 2 egg whites
1 c. evaporated mil, or low-fat milk
1 1/2 tsp. vanilla extract
1 tsp. baking powder
Bread crumbs or corn meal

Boil carrots until tender. Mash with some of the water they were boiled in. Add milk and rest of ingredients. Puree in blender just until smooth but thick.

Grease Pyrex, sprinkle with bread crumbs. Pour mixture into Pyrex. Sprinkle top lightly with bread crumbs. Bake at 350 degrees for about 1 hour.