9 inch unbaked pie shell
2 c. cooked butternut squash
2 eggs
1 stick butter, melted
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. salt
2 tsp. vanilla
1/2 to 1 c. sugar

Cook squash in a small amount of water until tender. Measure. Beat eggs and add remaining ingredients. Beat. Pour into pie shell. Bake at 425 degrees for 35 to 45 minutes or until inserted knife comes out clean.