1 c  Milk

  1 1/2 c  Mashed cooked butternut

           -squash
    3/4 c  Sugar

      1 T  Flour

    1/2 t  Salt

    1/2 t  Ground ginger

    1/2 t  Ground nutmeg

    1/2 t  Ground cinnamon

      2 lg Eggs

      1    9" pie shell

  Because of its Thanksgiving associations, pumpkin has become the
  pre-eminent squash for pie-making. Many 19th century connoisseurs,
  however, insisted that other winter squashes had a more refined
  flavor. This recipe (Mabel Gray's from "Yankee Magazine's Great New
  England Recipes," 1983) would also work with acorn and other squashes.
  Heat milk and squash together in double boiler. In bowl, mix sugar,
  flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well
  with rotary beater. Add mixture to milk and squash in double boiler.
  Stir together well. Do not boil.
  Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then
  reduce heat to 350'F. and bake until pie sets, about 15-20 minutes.
  Makes 6-8 servings.
  Each of 6 servings contains about: 428 calories; 349 milligrams
  sodium; 109 milligrams cholesterol; 21 grams fat; 54 grams
  carbohydrates; 8 grams protein; 0.53 grams fiber.