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  • Recipe:
  • 2 c. butternut squash, baked and mashed (imagine the neck of the squash in a 1c. measuring cup, and bake twice that much. The neck of a largish squash is usually about 2c.)
  • 1.5 c. milk (soy works fine)
  • 2 eggs (don’t add these until after the milk, or the hot squash can cook the eggs)
  • 1/4 c. +/- maple syrup, or sugar to taste
  • 1 tsp. ground dried ginger
  • 3/4 tsp fresh shredded ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • Pour into ceramic dish and bake at 350 for 15-20 mins. In the meantime, combine until crumbly:
  • 1/2 stick butter or 1/4 c. oil or 1/4 c. coconut shortening
  • 1/3 c. rolled oats
  • 1/3 c. flour (wheat is fine)
  • 1/3 c. (or a little less) sugar
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