Ingredients
2-3 Lbs. butternut squash, peeled, cubed
3 T. melted butter
1/8 t. cloves
1/8 t. nutmeg
1/4 t. cinnamon
1/4 t. pepper
salt to taste
6 T. Brown sugar
3 T. maple syrup, or to taste.
2 eggs
Preparation
Boil cubed butternut squash in water until soft, approximately 30-45 minutes. Drain. Puree with mixer and then add all spices. Then add brown sugar and maple syrup, tasting after addition. After the squash puree has cooled to room temperature, add the eggs. Pour into casserole, cover and bake at 350 for one hour or more until cooked.
