This is very much like Thanksgiving sweet potatoes with the marshmallows. you're gonna love it. Goes especially well with pork, with cranberries on the side.
2 C. cooked butternut squash
2 eggs, separated
3/4 C. firmly-packed light brown sugar
1 1/2 C. evaporated milk
1/2 t. salt
1 t. nutmeg
1 t. ground ginger
Marshmallows for topping (optional)
Beat egg yolks with sugar until light in color. Add squash, milk, and seasonings. Beat egg whites until stiff and fold into squash mixture. Pour into a greased (1 1/2 qt.) casserole. Bake at 350 degrees for 30 minutes. Place marshmallows over top of casserole and return to oven until they begin to brown.