2 cups diced celery
2 cups diced celery butternut squash
4 eggs, scrambled
1 1/2 cups milk
1 cup pitted pitted dates
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Chop celery and squash into 1/4-inch slices, then cut into 1/8-inch slices. Place celery slices on the baking sheet.
In a large bowl, beat egg whites until foamy; do not beat.
In a large saucepan, mix milk and dates with 1 cup pitted pecans. Cook over medium heat, stirring constantly, until mixture boils.
Spread 1/2 cup of celery mixture into the bottom of a 9 inch springform pan; fill with fruit mixture.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before cutting into squares.