Method
Preheat oven to 350 degrees Fahrenheit
Peel the butternut squash. Cut into about four pieces and boil for about 20 minutes or until tender. Drain the butternut squash and then puree with mixer.
Add the egg, ginger, cinnamon, nutmeg, pumpkin pie seasoning, butter, baking powder and condensed.
Mix for 2 minutes or until the ingredients are smooth.
Pour into 9″ pie shell
Bake for 35 minutes.
Yield 8 servings.
Serve with ice cream or drizzle with condensed milk.