Squash Pie

Patricia Odens

1 medium butternut squash

2 cups whole milk

1 cup evaporated milk

6 eggs

1 Tablespoon cinnamon

1 teaspoon salt

1 ½ cups brown suga

r ½ teaspoon nutmeg

½ teaspoon cloves

3 pie shells, unbaked

Cook squash.  Blend the squash , a little at a time, with the milk in a blender. 

Pour into a large mixing bowl, add the remaining ingredients and mix well. 

Pour into unbaked pie shells. 

Bake at 375 degrees for 30-60 minutes or until a knife or toothpick inserted in the center comes out clean.