Butternut Squash Dessert

Here is a recipe of a Special Thanksgiving dessert. This is the perfect season for butternut squash. This same recipe can be used on a pie shell as well.  

Ingredients
Butternut Squash (Boiled and mashed - 3 cups)
Low fat Condensed milk (1/2 can)
3 Eggs  (yolk optional)
Flour ( 2-3 tablespoons)
Butter / Olive oil - 1/2 cup
Brown Sugar -1.5 cups
Regular sugar 1/2 cup
Vanilla essence -2 tsp
Pinch of salt
Nutmeg powder (per taste - about 1/2 tsp)
Cinnamon powder (per taste - about 1/2 tsp)
Cranberries / Rice-Crispies for decoration.

Method:
1) Cream together  softened butter and sugar and beat together. Beat eggs and add to mixture.
2) Add condensed milk, flour,vanilla essence and mix.
3) Peel butternut squash and cut into pieces. Pressure cook butternut squash with little water.
4) Drain the water and blend it into a puree when cool. Picture below shows puree added to the mixture prepared in steps 1 and 2.

5) Mix ingredients, add nutmeg powder, salt and cinnamon powder. The picture below shows the final mixture. The butternut squash had an exceptionally brilliant hue this time. Usually it is slightly lighter in color but tastes just as good.

6) Lightly grease a Pan and pour this mixture into it. Lightly sprinkle some more nutmeg powder on the surface.
7) Preheat oven to 350 degrees and bake mixture for about 45 minutes or until a fork comes out clean from the center.
8) Remove from oven. Spread cranberries and rice-crispies for decoration. Note: Rice crispies should be added just before serving as they may get soggy if added earlier.
9) Cut into pieces and serve.