I made another batch the other night with the last butternut squash of '09. I thought the original recipe was a little greasy, so I reversed the proportions of squash and nut butter - used peanut butter this time. The one thing that didn't really work, I had 1-1/2 recipe worth of squash, and used two eggs hoping to make it a bit firmer. It turned out the reverse, more like a pudding than a bar, especially in the center.