Adapted from "Very Virginia" by the Junior League of Hampton Roads, VA

I've had to convert my favorite recipes one at a time. This is one of the better ones and takes no time to make. It's an alternative to corn pudding and does well with either soy milk (for me) or Lactaid (for my daughter). Even my sugar-loving husband likes it!

Winter Squash Pudding

4 cups cooked, peeled and mashed butternut squash OR 2 pkgs. frozen cooked winter squash, thawed
2 large eggs, well beaten
1 cup unsweetened soy milk (or regular milk or Lactaid)
4 tblspns butter (or paerve margarine)
salt and pepper to taste
1/2 tspn ground nutmeg
dash of cinnamon (I added this)
1/4-1/3 cup maltitol brown crystals (or 1/3 cup brown sugar)
6 bacon slices or sausage links

Preheat over to 400 degrees. In a large bowl, combine squash with next 6 ingredients. Spoon into a greased 1 1/2-quart baking dish. in a skillet, partially cook bacon or sausage, then place on top of squash mixture. Bake 30 minutes. Serves 6.

I love winter squash so as soon as I am off induction I plan on trying this recipe.