2 lbs. butternut squash, cooked, mashed
(1 3/4 c., drained)
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 eggs, slightly beaten
1 tbsp. melted butter
1 1/2 c. milk
1 unbaked 9-inch pie shell

Combine squash, sugar, salt, cinnamon, nutmeg, ginger, eggs, and butter; mix well. Gradually blend in milk. Pour mixture into pie shell.

Bake in 425 degree oven 45 minutes or until knife comes out clean. Cool.