"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 – eggs 2 c. – butternut squash, cooked ¾ c. – brown sugar, packed 1¾ c. – milk ¼ tsp. – allspice ¼ tsp. – cloves ¼ tsp. – ginger ¼ tsp. – cinnamon ¼ tsp. – nutmeg 2 – deep dish frozen pie crusts
Beat eggs, add sugar and spices, add squash beat well add milk. Pour into pie shells. Bake 15 minutes at 450º. Reduce heat to 350º and bake until knife inserted into filling comes out clean. About 40 minutes.
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