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.