Butternut Squash Pudding

I am jealous of moms whose children will eat vegetables. Well, I'm more than jealous. I literally want to bow at their feet and beg them to share their secrets with me. In my attempt to feed my children vegetables, I made a butternut squash pudding, after sampling some at my CSA, Millsap Farms. So, I made my own, and let me tell you. It's delicious, and the boys loved it, too.

WIC Items:
Butternut squash (1)
Milk (1 1/2 c)
Eggs (2)

Non-WIC Items:
Butter (3 T)
Sugar (1/4 to 1/2 c)
Cinnamon (2 t)
Nutmeg (1/2 t)
Ginger (1/2 t)
You can experiment with different spices. A basic pumpkin pie spice would work well, too.

Cook the squash. To do this, cut it in half and cook it--cut side down--in a 350 degree oven for an hour or so, until it's tender and can easily be pierced with a fork. Scoop flesh out and put in a pot. Add in milk, butter and spices. Use a hand mixer or hand blender to make the mixture smooth. Simmer. In a small bowl mix the eggs with the sugar. Add your eggs to the pot, one spoonful at at time, stirring constantly. If it is not done slowly, your eggs will curdle. Continue stirring until mixture
thickens. Either serve hot or cold.

Recipe idea from Millsap Farms