3 c. butternut squash
3 c. white sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
4 c. milk
2 scant tbsp. cornstarch
Pinch cloves
4 eggs
2 tbsp. butter, melted
1/2 tsp. ginger
1 tsp. salt

Wash butternut squash, pare and cut into chunks. Place in blender and reduce to mush. Mix butternut squash, eggs and butter in large bowl.

Mix spices, cornstarch and sugar together well in separate bowl, then add to pumpkin. Add milk. Mix well.

Pour into pastry lined pie plates. Bake at 425 degrees for 10 minutes and then at 350 degrees for 1 hour or until pie is finished. Makes 2 large pies.