Thanksgiving Butternut Pie from Persephone Farm

1 unbaked 9” deep-dish pie shell
¾ cup sugar
½ tsp salt
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
2 eggs
2 cup squash or pumpkin puree
1 ½ cup (12 fluid oz) evaporated milk

Cut squash in half, remove seeds, and place cut side down (unpeeled) in a small amount of water in the bottom of a roasting pan. Cook at 350° for about an hour, depending on size of squash. Prick with a fork to check for softness – you need smooth flesh for pie making.  Cool to room temperature and scoop interior from skin.  Mash with a fork or blend with evaporated milk in a food processor.

Combine sugar, salt, cinnamon, ginger and cloves.  Beat eggs lightly in a large bowl.  Stir in squash and sugar/spice mixture.  Add evaporated milk if you have not already done so and stir thoroughly.  Pour into pie shell.

Bake in preheated 425° oven for 15 minutes.  Reduce temp to 350° and bake 40-50 minutes or until knife inserted in center comes out clean.  Cool for 2 hours.