Cook margarine and squash together over a low flame until squash is soft (this can also be done in the microwave, with occasional stirring). Remove to a bowl, and beat together. Beat in sugar and flour. In a separate bowl, beat the eggs and rice milk together. Fold into the squash mixture, and blend thoroughly. Pour into a greased 9-inch square pan or similarly sized quiche dish. Sprinkle with ground cinnamon. Bake at 350° for 45 minutes to 1 hour, or until firm. Serves 8.
Variation: Pumpkin Kugel
This is also delicious when made with canned pumpkin instead of frozen squash. Since canned pumpkin comes in 16 ounce cans, it's best to make 1 1/2 times the squash kugel recipe, substituting 2-16 ounce cans of pumpkin for the squash. Then bake the kugel in a 9x13 inch pan.