Thai Coconut Custard/Sang Ka Ya

4 eggs
1/4 c. brown sugar
1/4 c. granulated white sugar
1 c. coconut milk
1 c. thinly sliced winter squash,
seeds and rind removed (butternut or buttercup squash or pumpkin can also be used)

1. Preheat oven to 350oF. In a deep bowl, beat eggs well. Add sugars and stir until dissolved. Stir in coconut milk and squash.

2. Pour into a 9 9-inch baking pan or a 9- or 10-inch pie plate.

3. Bake custard 45 to 50 minutes until knife inserted in center comes out clean. Serve at room temperature.

Preparation time: 10 to 15 minutes
Cooking time: 45 to 50 minutes (plus cooling time)
Serves 6