A large heaping cup of Hubbard squash, measured after it is baked and
mashed smooth, a generous heaping tablespoonful of butter, melted and
stirred into the squash, a heaping teaspoonful of flour mixed with four
tablespoonfuls of milk and one egg beaten light, salt and pepper to
taste. Mix well and turn into a buttered pudding dish and bake about
twenty minutes. Serve in the dish in which it is baked. If any is left
over, make it up into little round cakes and brown in butter for
luncheon.