Vanadium

Main ingredients

• 1½ cup butternut squash cooked (approximately ½ of an average sized squash) (CJ: use 3 cups of uncooked squash cut into cubes)
• 1 Tbsp. flour (omit this to keep it gluten free)
• ½ cup brown sugar (CJ: originally 1.5 cups white sugar)
• ½ tsp cinnamon (or nutmeg)
• 2 eggs beaten
• 1 Tbsp. vanilla
• ½ cup milk or whipping cream
• ¼ cup margarine, melted
• ¼ tsp. salt

Topping

• 2 Tbsp. margarine
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (pecans) 

Put the squash (either before or after peeling and dicing it) in the microwave on high for 8 minutes to cook it.

Mix the flour, sugar, and cinnamon together. Add beaten eggs, vanilla, milk, margarine, salt, and cooked squash and beat with a mixer until it is smooth.

Pour the mixture into a 9" × 12" pan and bake at 176°C (350°F) for 40 minutes until the edges turn brown and crisp.

Mix the margarine, brown sugar, and chopped nuts together. Sprinkle it over the squash, and bake it for another 15 minutes.