- (1) (2-3 lb) butternut squash, peeled, seeded and cubed
- (1/2 cup) flour
- (1/2 cup) sugar
- (2 cups) milk
- (3 large) Eggs, pastured
- (2 Tablespoons) butter, melted
- (1/8 teaspoon) sea salt
- (1/8 teaspoon) ground cinnamon
- (1/8 teaspoon) ground nutmeg
Cover squash with water in a large saucepan. Bring to boil. Cover and simmer until tender, about 8-10 minutes. Drain.
In a large bowl, mash squash with flour and sugar until blended, beat in milk, eggs, and butter. Pour into an ungreased 2 1/2 quart baking dish. Sprinkle with remaining ingredients.
Bake at 350 degrees until center appears set, 55-65 minutes.