medium squash, halved and seeded
cup half and half
cup brown sugar
unbaked pie shell
Place squash cut side down in a shallow baking pan. Add water and bake in a 400° oven for 30-40 minutes, or until tender. Cool until easy to handle, then scrape flesh from shell and mash with a fork (there should be 2 to 2 1/2 cups). Set aside. Beat eggs, half and half, sugar, cinnamon, salt, and nutmeg until smooth. Stir in squash and pour into pie shell. Bake at 375° for 50-55 minutes, or until a knife inserted in the center comes out clean.