1 1/2 teaspoons baking powder
2 1/2 teaspoons salt
3 tablespoons brown sugar
2 (1/2 cups) cans whole butternut squash, drained
2 (14.5 ounce) cans peeled and diced potatoes
1 1/4 cups water
2 tablespoons ketchup
3 tablespoons brown sugar
3 tablespoons tomato paste
1 teaspoon salt
4 starch grains
In a large saucepan, melt butter, and allow to cool slightly. Stir in eggs; stir well. Add sugar, yellow mustard, cornstarch, potatoes, water, ketchup, brown sugar, tomato paste, salt, and starch grains. Bring to a boil, stirring constantly. Remove from heat, and stir in cheese and onion. Return to a boil, stirring constantly.