|Frozen cooked squash||12 Ounce (1 Package)|
|Brown sugar||1 Tablespoon|
|Ground cloves||1⁄8 Teaspoon|
|Egg||1 , slightly beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Low calorie whipped topping||2 Tablespoon|
Place squash in 1-qt casserole.
Microwave at High 4 minutes, or until defrosted, stirring to break apart.
Stir in sugar and spices.
Microwave at High 2 minutes, or until hot, stirring once.
In small bowl combine egg and buttermilk.
Add a small amount of hot squash.
Stir back into remaining squash.
Reduce power to 50% (Medium).
Microwave 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring 2 or 3 times.
Place 1/3 cup of the mixture into each custard cup.
Chill to set.
Chill remaining squash mixture, then combine with whipped topping.
Divide evenly between custard cups.