2 cups cottage cheese
2 cups cooked well-drained pumpkin (or other winter squash)
1/2 cup sugar (or less)
1/8 tsp. salt
Blend cottage cheese, pumpkin, eggs, sugar and salt in the blender. Pour into small greased Pyrex glass baking cups till about 2/3 full. Set cups in baking dish and fill baking dish about halfway up cups with hot water. Sprinkle tops of custard with nutmeg, if desired. Bake at 350 degrees until custard is set – about 45 minutes to an hour.
from NY Times Natural Foods Cookbook
Submitted by Ann Guthals