2 c. butternut squash
3 eggs
1 c. sugar
1/2 c. butter, melted
1/4-1/2 tsp. powdered ginger

Bake squash at 350 degrees for approximately 50 minutes, or until it can be forked easily. Discard seeds, scoop out and reserve pulp. Combine pulp and remaining ingredients. Beat at high speed of electric mixer until squash is thoroughly blended. Pour into a greased loaf dish (4 1/2 x 8 1/2 x 2 1/2 inches). Bake at 350 degrees until casserole is set, about 45 minutes.