1 tablespoon butter or margarine
1 cup chopped onion
3 cups winter squash, cooked and mashed
1/2 cup milk
1 cup shredded cheddar cheese
1 teaspoon salt
2 tablespoons chopped fresh dill
1/2 teaspoon ground black pepper
1. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook for about ten minutes, stirring occasionally, until the onion is tender and golden in color.
2. In a large bowl, beat the eggs with a fork or wire whisk. Stir in the squash, milk, 1/2 cup of cheddar cheese, salt, dill, and pepper. Add the onion mixture.
3. Preheat oven to 350°F. Ladle into lightly greased custard cups and place on a baking sheet. Sprinkle the tops with the remaining 1/2 cup of cheese. Bake for approximately thirty minutes, or until a toothpick inserted in the centers comes out clean. Place the custard cups on a wire rack to cool for five minutes, then serve.
Recipe from A Witch’s Halloween.