Butternut Squash Pie

Slice squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking pan; add water to depth of 3/4 inch. Bake uncovered, at 350F for 45 minutes or until tender. Drain and cool. Peel squash; mash pulp thoroughly. Set aside 1-1/4 cups mashed squash; store remainder in refrigerator for other uses.

Combine pulp, sugar, spices, and salt; stir well. Gradually stir in milk and eggs. Pour into pastry shell; bake at 400F for 10 minutes. Reduce heat to 350F; bake an additional 40 minutes or until set. Cool.