Ingredients:
1 Butternut Squash (2 1/2 lbs.)
2 Eggs (beaten)
1/2 Cup half & half
1/3 Cup sugar
2 Tablespoons butter
1/2 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1/2 Teaspoon grated lemon rind
2 Teaspoons lemon juice
Sweetened whipped cream
Pierce squash 6 to 8 times with a fork. Place squash on a paper towel in microwave oven. Microwave, uncovered on high 16 to 18 minutes turning squash after 8 minutes. Let stand 5 minutes. Cut squash in half, scoop out pulp and discard shell. Combine squash pulp, eggs and next 7 ingredients in a mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon squash mixture into 8 inch square baking dish. Microwave uncovered on high 15 minutes. Stir. Microwave at medium 5 minutes. Let stand 5 minutes. Serve with sweetened whipped cream. 4 to 6 servings.
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