GardenSpotlight

My husband and I like to experiment with ingredients from our farm, especially over the summer when produce is abundant.  A bit more scarce now from the farm, our ingredients today came to us by way of the grocery store.  Last week Hubby made an omelet with sweet potatoes...it was great.  Today I took his lead and tweaked it a little.....

1 c. squash (Jersey Golden Acorn, Patty Pan or summer white squash)       Peel squash if skin is tough; cut up and cook until tender crisp. 3 eggs, beaten 1/2 can sweetened condensed milk 1/2 tsp. vanilla 1/4 c. melted butter Beat 3 eggs; add 1/2 can sweetened condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.   Cooks.com