Peel and cut squash in small chunks. Boil until tender, drain well and mash. In large bowl, mix butter and squash. Mix well. Beat egg yolks, with 1-1/4 cup sugar. Add baking powder and flour until well blended. Add milk a little at a time. Add vanilla. Add egg mixture to squash. Beat egg whites with remaining 1 tbs sugar until stiff. Fold into custard mixture. Pour in 3 quart casserole dish. Bake at 325F 30 minutes or until knife comes out clean.
Can be served hot or cold.
Yield: 4-6 servings.
Cajun Country -- New Iberia, Louisiana