This recipe was submitted by sharer Anna Romer.  It sounds delicious- thanks for sharing Anna!

Make one pie crust – directions to do so from scratch:
1.5 cups flour
1 stick butter or margarine
1/2 c cold water (you may not need it all

Chop up half the stick of butter using a pastry cutter into fine bits with the flour, in a bowl. Then add the second half of the stick of butter and using two butter knives pulling in opposite directions to cut it up into larger pea sized chunks. Sprinkle in the water, a little at a time, make into a ball of dough. Then roll it out, using lots of flour.

Squash Pie- preheat oven 425°— Bake at 425° for 45 minutes, then 375 for additional 20 minutes

1 and 3/4 c. cooked squash (we bake it, cut up, seeded taken out at 350° for 40+ minutes, until soft, remove skin, so you just have soft orange pulp)
1/2 tsp. salt
1 and 3/4 c. milk
2 large eggs
1/2 c. honey
1.25 tsp. cinnamon
1/2 tsp powdered ginger
1/2 tsp powdered nutmeg (or freshly grated)
1/4 tsp cloves
1 Tablespoon melted butter

Whip up the squash, add other ingredients gradually, beating as you go. We sometimes use a little less milk, and make the 1/2 c sweetener a mix of molasses, honey and a tad of maple syrup. The molasses darkens the pie a bit and adds great flavor. Pour entire pie innards into uncooked pie shell. Bake at 425° for 45 minutes, then 375 for additional 20 minutes. We put tin foil over the edge of the pie crust, after the first 15 minutes or so, so it doesn’t burn.

Let the pie cool and set. Can be served as is, or with plain yogurt or whipped cream on top. All variations are delicious.  Enjoy!