Butternut Squash Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1 pound butternut squash
• 1 cup white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 1 1/2 cups hot milk
• 2 eggs
• 1 egg yolk
• 1 tablespoon unsalted butter, melted

1. Preheat the oven to 400F.
2. Lightly grease a baking sheet or 9 by 13-inch baking pan or line it with foil.
3. Cut the squash in half lengthwise, scoop out the seeds, and place on the baking sheet cut-side down.
4. Bake for about 30 minutes, until tender.
5. Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it.
6. Measure out 2 cups of squash and refrigerate any leftovers for another use.
7. Turn the oven up to 425F.
8. Line a 10-inch pie plate with the rolled-out crust.
9. Put the sugar, ginger, cinnamon, nutmeg, and salt in a bowl and stir to combine.
10. Blend in the milk, squash, eggs, egg yolk, and butter.
11. Pour the filling into the crust, just to the top of the crust; discard any extra filling, or pour it into a small greased custard cup and bake it alongside the pie (it will probably be done sooner than the pie).
12. Bake for 50 to 60 minutes, or until almost completely set.
13. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean.
14. Check the crust halfway through the baking time; it will probably need pie shields or foil to prevent overbrowning.
15. Cool on a wire rack 1 to 2 hours before slicing.
16. Serve at room temperature.

pie pastry, butternut squash, white sugar, ground ginger, ground cinnamon, ground nutmeg, salt, hot milk, eggs, egg yolk, unsalted butter

Taken from www.epicurious.com/recipes/food/views/butternut-squash-pie-390067 (may not work)