Squash Buttons
by Debbie

1 large baked acorn squash or Butternut squash (about 1 1/2 to 2 cups)
2-3 eggs
2 tablespoons honey
Dash of cinnamon

Preheat oven to 300 degrees. Grease a mini-muffin tin.

Combine ingredients in a food processor or blender and process just
until smooth.
Spoon into mini muffin pan filling cups only halfway.
Bake 30 to 40 minutes until buttons pull away from the sides of the
pan and appear dry and browned around the edges.
Carefully cut around the edges and lift out.

This a good "finger food" snack for school.

Tips and Variations:
Try coconut or grapeseed oil in the tins.
Substitute banana for squash. Try other pureed
fruits or vegetable. They may differ in texture. Steam pear
or apple, drain well on a dish towel and puree with the
eggs. You may need to add an extra egg just so it will hold together
better.