Ingredients
4 Eggs
4 Cups Mashed Cooked Butternut Squash
1 Cup Buttermilk
1/4 Cup Butter, Melted
2 Teaspoons Vanilla Extract
2 Cups Sugar
2 Tablespoons All-Purpose Flour
1 Teaspoon Salt
1/2 Teaspoons Baking Soda
2 Unbaked Pastry Shells (9 inches)
Ground Nutmeg, Optional
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 pastry shells. Cover edges loosely with foil.
Bake at 350 for 35 minutes. Remove foil. Bake 25 minutes longer or until knife inserted near the center comes out clean.
Cool on a wire rack. Spring with nutmeg if desired. Store in the refrigerator.
Yield: 2 Pies (6-8 servings each)