2 (10 oz.) pkg. frozen winter squash, thawed, or 1 large butternut squash, cooked and mashed
1 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 c. milk
1/2 c. melted butter
6 eggs

Butter a 13 x 9 x 2 glass baking dish. Combine all dry ingredients. Stir into the squash. Add milk, butter and eggs (one at a time). Pour into dish and refrigerate at least 2 hours or overnight.

Bake at 325°F for 60 minutes. Enjoy!!