Ingredients
2 bags frozen butternut squash (40 oz)
4 eggs
1-1/2 cups sugar
1 cup flour
1/ teaspoon salt
2 yolks
1/2 cup butter (1 stick)
1 (12 oz) can evaporated milk (not sweetened condensed)
Preparation
Preheat oven to 350 degrees Grease a bundt pan thoroughly. Cook butternut squash according to instructions, mash & set aside Beat eggs in a deep bowl Add remaining ingredients, including the squash Beat until smooth Fill bundt pan (should come approx. 1 inch from top) Bake at 350 degrees for 1-1/2 to 2 hours (or until cake tester comes out clean). It is better to overcook than undercook - if you’re not sure - keep it in the over a little longer. Let it cool completely before taking out of bundt pan
