Butternut Squash Pie

Butternut Squash Pie 1 med. butternut squash 2 large eggs 3/4 C. sugar 1 tsp. vanilla extract 14 oz. can sweetened condensed milk 2 (9-inch) pie shells, uncooked Slice the ends off of the squash and then peel the skin with a vegetable peeler. Cut into cubes and place in a pot. Cover with water and bring to a boil, cook until tender. Drain them well and mash. Meanwhile, In a large bowl whisk together the eggs, sugar and vanilla. Whisk in the condensed milk. After mashing the squash (should be 2 good Cups mashed), stir into the mixture, combine well. Divide the mixture between the two pie shells and bake in a 400 degree oven for 30 minutes. Allow to cool for 15 minutes before slicing.