Golden Squash Pie

Yield: 2 pies (6-8 servings each)

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Ingredients

check eggs 4 eggs

check mashed cooked butternut squash 4 cups mashed cooked butternut squash

check buttermilk* 1 cup buttermilk*

check butter or margarine, melted 1/4 cup butter or margarine, melted

check vanilla extract 2 teaspoons vanilla extract

check sugar 2 cups sugar

check all-purpose flour 2 tablespoons all-purpose flour

check salt 1 teaspoon salt

check baking soda 1/2 teaspoon baking soda

check unbaked pastry shells 2 unbaked pastry shells

check ground nutmeg, optional ground nutmeg, optional

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Directions:

In a bowl, combine the eggs, squash, buttermilk, butter and vanilla.

Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into 2 pastry shells. Cover edges loosely with foil.

Bake at 350 for 35 min. Remove foil. Bake 25 min. longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

Please note that some ingredients and brands may not be available in every store.