Ingredients:
2 large butternut squash (approximately 6 cups of cooked squash)
4 eggs, lightly beaten
1/4 teaspoon nutmeg
1 Lazy Texan Onion Dip
4 tablespoons butter
1/4 cup almond slivers
Directions:
Cut squash in half, remove seeds, and set cut side down in a buttered glass backing pan with about 1/2 inch of water. Bake at 350 degrees until tender (about 1 hour).
Scoop insides of squash into a food processor or blender and mix until smooth. Add eggs, nutmeg, and Lazy Texan Onion Dip. Again, beat until well blended and smooth texture. Pour into a casserole dish. Melt 4 tablespoons of butter and pour over the top. Sprinkle on almond slivers. Bake at 350 degrees for about 30 minutes.