Recipe - Mothers Squash Pie

1 cup Milk
1 One half cup Mashed cooked butternut
squash
Three fourths cup Sugar
1 tablespoon Flour
One half teaspoon Salt
One half teaspoon Ground ginger
One half teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
2 lg Eggs
1 9" pie shell

Because of its Thanksgiving associations, pumpkin has become the
preeminent squash for piemaking. 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 1520 minutes.
Makes 68 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip