2 1/4 lbs. butternut squash
1/2 c. butter, softened
2 c. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
1 (13 fl. oz.) can Pet evaporated milk
2 (9 inch) pie shells, deep crust

Preheat oven and cookie sheets to 375 degrees F. Boil peeled squash in water until easily pierced with a fork. Cool slightly. Place in large mixing bowl, beat until smooth with electric mixer. Stir in butter and sugar. Beat eggs in one at a time. Mix in spices, salt and milk.

Pour into unbaked pie crusts. Bake on preheated cookie sheet for 70 minutes or until knife inserted in center comes out clean. Garnish with marshmallows if desired.