6 servings

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted
3 cups mashed cooked butternut, hubbard, or buttercup squash
1/4 cup half-and-half or light cream
2 eggs, slightly beaten
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350°.
Brush a 1-quart casserole lightly with Crisco. Combine melted Crisco, squash, half-and-half, eggs, flour, brown sugar, lemon peel, salt, and pepper and turn into the greased casserole. Place in a pan of hot water.
Bake at 350° for 1 hour or until firm in center.