Butternut Squash Casserole

2 medium butternut squash, peeled and cut into chunks

½ c. sugar

2 eggs

¼ c. milk

2 T. butter

1 t. vanilla

¼ t. cinnamon

¼ t. nutmeg

Directions:

Place squash in a large saucepan and cover with water.

Bring to a boil, reduce heat and cover.

Simmer for 12-16 minutes or until tender.

Drain.

In a small mixing bowl, beat squash until smooth.

Add remaining ingredients and beat well.

Spoon into a 1½ quart baking dish coated with nonstick cooking spray.

Cover and bake at 350º for 30-35 minutes or until a thermometer inserted near the center read 160º.

Yield: 6 servings