| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 3 | Acorn squash; (3 to 4) | |
| 2 | Eggs | |
| 3/4 | c | Evaporated milk |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1/2 | c | Sugar |
| 1 | Capful vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water. Bake until a knife passes through the squash easily (1-1 1/2 hours). Remove and let cool enough to handle. Scoop out and discard seeds. With a large spoon scoop out all cooled squash into a large mixing bowl. In a separate mixing bowl beat 2 eggs slightly. Add 3/4 cup undiluted evaporated milk, mixing thoroughly. Add nutmeg, sugar, cinnamon and vanilla and blend well. Add mixture to squash and mix till well blended. Pour into a greased souffle bowl or baking dish and bake for 1 hour 15 minutes or till toothpick inserted comes out clean. Serve hot or chilled. Enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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