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My sister-in-law made a squash pie last Thanksgiving that was unbelievable. I am very picky about pie and I had to have this recipe. Here it is.

New England Squash Pie with Pecan Topping

Pie filling:
Mix together
1 3/4 c. strained, mashed, cooked squash
1 tsp salt
1 1/2 c. milk
3 eggs
1 c. sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp butter, melted

Pecan Topping:
Heat together to dissolve
1/2 c. brown sugar
6 tbsp butter
stir in 1 c. chopped pecans

Pour filling into a pastry lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done, arrange pecan topping in a ring covering outer edge of the pie only. (pie might cook over, so place pie on a sheet pan).

You can use any type of yellow squash. My sister-in-law likes the butternut because the color resembles pumpkin. She also cooks then freezes her extra squash.
Enjoy!
Bobbie/Frankfort/IL

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