Blue Hubbard Pudding

This an ole-timey recipe with just a few ingredients, perfect for a chilly night.

Use a sharp, heavy knife to carefully cut the squash in half.  Place the cut sides down on a cookie sheet and bake until soft and bubbling.  Allow to cool, then discard the seeds and pulp and scoop out the flesh.

Blend together 3 C. squash and 1 T. molasses.

In a small bowl, combine 1/2 C. sugar, 1 T. flour, and 1 t. each nutmeg andginger powder.

In a large bowl, whisk together 3 eggs and 1 C. milk.  Mix in the squash, then add the dry ingredients.  Pour into the casserole dish.

Bake for 45 minutes or until a knife inserted in the middle comes out clean.

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