Submitted By: Lee Ann Turner

Ingredients:
2 eggs
1 1/2 cups cooked and mashed butternut squash.
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups evaporated milk

Place all ingredients in blender container. Blend until smooth and pour into uncooked 9- inch pie shell. Bake at 425* for 15 minutes, then 350* for 25 to 35 minutes, until center of pie is set.