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    Squash Custard


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    Squash Custard

    4 medium squash
    1 1/2 cup granulated white sugar
    7 Tablespoons self-rising flour
    1/2 cup butter, (1 stick)
    1 Tablespoon vanilla
    1 small can evaporated milk
    4 eggs

    Peel and cut squash, remove seeds.
    Boil until tender. Drain.
    Mash squash and butter together.
    Add all other ingredients with mixer.
    Beat until all is mixed well.
    Put in baking dish and bake at 350 degrees until
    golden brown.
 

 

 

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