1 cup cooked squash
1 cup cream or whole milk
3/4 cup white or brown sugar
3 eggs
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp mace
1 Tbsp vanilla

To canned squash or cooked squash which has been put through a sieve, add milk and
sugar.

Beat eggs slightly and add to squash and cream mixture with vanilla, ginger, nutmeg,
salt and mace.

Line a 9" pie plate with pastry. If desired, brush pastry with egg white.

Pour in the squash mixture and bake in a hot oven of 450ºF. for 10 minutes, then in
slow oven of 320ºF for 30 minutes or until the pie is solid in the middle.

Serve with whipped cream if desired.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE