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1. Preheat the oven to 425 degrees.
2. In a small saucepan, cover the squash cubes with water.
3. Bring to a boil and cook until tender which usually takes about 15 minutes.
4. Drain, cool and mash with a potato masher or fork.
5. Measure out 2 cups of the mashed squash and refrigerate remaining leftover amount.
6. Mix salt, spices and sugar.
7. Blend in the milk, eggs, butter and squash.
8. Pour the filling into the unbaked pie shell.
9. Bake at 425 degrees for 45 minutes, or until a knife blade inserted in the center comes out clean.
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