2 med. acorn squash
1 tsp. salt
3 c. sugar
2 tbsp. flour
1 stick butter
2 eggs
1 c. evaporated milk
1 tbsp. cinnamon
1 tbsp. vanilla flavor
2 (8 or 9-inch) pie shells

Cut and peel squash, boil in enough water to cover squash. Add salt to squash, while boiling. When done, drain. Mash squash and add sugar, flour, butter, eggs, and milk. Blend well, stir until smooth. Add vanilla and cinnamon. Pour in pie shells. Bake for 50 minutes in 375 degree oven.