| 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.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”