2/3 c. sugar
1/4 tsp. salt
2 eggs, beaten
2 c. steamed butternut squash, mashed
1 c. evaporated milk
1/2 stick butter, melted
1 tsp. lemon flavoring

Cook squash and drain water off. Add to sugar and mix well. Add salt, eggs, butter, milk and then flavoring. Mix well and pour into unbaked pie shell. Bake at 400 degrees for 10 minutes then at 300 degrees for about 45 minutes or until done. Pie will be done but will be shaky in the middle until it gets cool. Makes 1 large pie, fill almost to top.