Squash Pudding - cooking recipe

Ingredients

3 medium yellow squash
3 tablespoons flour, heaping
1/4 cup butter
1 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 tablespoon vanilla
nutmeg

Preparation

Cut the squash into approximately 1-inch chunks.
Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
Drain well and puree in blender.
Mix all ingredients, except nutmeg, well.
Pour into greased casserole dish. Sprinkle with nutmeg.
Bake 350\u00b0 for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
Serve warm or cold.