2 lbs. butternut squash
1 c. sugar
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. pumpkin pie spice
1/2 c. butter
3 eggs, slightly beaten
1/2 tsp. vanilla extract
Garnish: pecan halves

Peel squash and cut in half lengthwise. Remove seeds and membranes. Cook squash in boiling salted water to cover, 25 minutes or until tender. Drain and mash. Add sugar, spices and butter to squash; beat at medium speed of an electric mixer 1 minute or until smooth. Add eggs and vanilla; beat an additional 30 seconds.

Pour into a lightly greased shallow 2 quart baking dish. Garnish if desired. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.