Sourdough Squash Brownies

1/2 cup vegetable shortening
1 1/4 cups granulated sugar
2 eggs, beaten
1/2 cup sourdough starter
2/3 cup winter squash, pumpkin (cooked and mashed)
    or raw zucchini, peeled and grated
1 teaspoon vanilla extract
1/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped nuts

Cream shortening and sugar. Beat in eggs, sourdough starter and squash in that order. Stir in vanilla extract and milk.

Mix and sift dry ingredients and stir into creamed mixture; stir in chopped nuts. Pour into greased baking pan and bake at
350 degrees F for 25 minutes or until well browned.