1¾ c strained, mashed, cooked squash
1 t salt
1½ c milk
3 eggs
1 c sugar
1 t cinnamon
½ t nutmeg
½ t ginger
1 T butter, melted

Beat all the ingredients together with a rotary beater. Pour into pastry-lined pie pan, a little thicker than ⅛-inch. Bake at 425° for 45–55 minutes, or just until a silver knife inserted 1-inch from side of filling comes out clean. The center may still look soft, but will set later. Serve slightly warm or cold. Makes 9- to 10-inch pie.