Time for Squash

By this time of the year, usually the only thing left in gardens around here is winter squash! I love all the different varieties--they are so bright and colorful.

I have several winter squash recipes, but my family's all-time favorite is Butternut Squash Bake. It makes a sweet, custardy casserole, and the raisins add even more sweetness, so that it's almost like a dessert, but oh so good for you!

I made this recipe once for our Norwegian relatives, and encountered an interesting problem in trying to explain winter squash. Apparently their growing season isn't long enough for winter squash to be a common vegetable. I finally had to describe it as being similar to a pumpkin, which I guess is close enough!

And now for the recipe:

Butternut Squash Bake

2 C cooked mashed butternut squash (or acorn or buttercup)

1 C sugar

2 eggs, beaten

1/3 C orange juice

1/2 C raisins

1/3 C dry milk

1/2 t salt

1/4 C melted butter

Combine all the ingredients and mix well. Pour into a greased, deep 1-2 quart casserole dish. Bake at 350 until set, about one hour.

Enjoy yet another taste of autumn!