Baked Butternut Squash a la Meggen

1 medium butternut squash
2 eggs
1/4 cup sugar, but if you use a large squash, use a little more sugar – but no more than 1/2 cup – this is a sweet dish and too much sugar makes it too sweet.
1/4 cup butter
1 teaspoon nutmeg

1. Cut squash in half lengthwise and bake on a parchment covered cookie sheet.  Bake in a preheated oven for 45 minutes or until fork tender and skin is starting to flake.
2. Cut out seeds and peel off skin and stem.  Mash well or put in food processor.  Add all ingredients and process until mixed well.  Grease loaf pan and add squash mixture. 
3. Bake for 45 to 60 minutes in a 350-degree oven.

EQUIPMENT NEEDED:

Cutting board               Measuring cups – dry          
Sharp knife                  Baking sheet with sides  
Parchment paper           Loaf pan