• 3-4 acorn squash
• 2 eggs
• 3/4 cup evaporated milk
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 cup sugar
• 1 capful vanilla

Directions

Preheat oven to 350 degrees.

Cut acorn squash in half and place on a cookie sheet flat side down in 1/4" 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!