Butternut Squash Pudding Prep Time: 10 minutes Cook Time: 45 minutes Servings: 6 Ingredients - 1 1/2 cups cooked, mashed butternut or other winter squash (substitute canned pumpkin) - 2 eggs - 1 14 oz. can evaporated (not condensed) milk - 1/2 cup sugar - 1 teaspoon cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 teaspoon vanilla extract (optional)    This nutritious dessert makes a tasty preparation for reluctant vegetable eaters.   Directions Preheat oven to 325. Put all ingredients in food processor and pulse until smooth	1

	and well blended. To make by hand, beat eggs in a mixing bowl. Add squash, beat until smooth, then stir in remaining ingredients, mixing well. Pour into 1 1/2 quart baking dish and bake until a skewer inserted in the center comes out clean, about 40 -45 minutes. (For best texture, bake with pudding dish set into a larger oven-proof pan or dish with hot water added to a depth of 1 - 2 inches.) Serve warm or chilled. Delicious with vanilla ice cream or whipped cream.	2