INGREDIENTS 2 cups cooked and mashed butternut squash ¼ cup butter ¼ cup sugar ½ cup brown sugar 2 eggs 1 teaspoon lemon extract 1 teaspoon vanilla extract ½ teaspoon nutmeg ¼ teaspoon ground cinnamon 1 9-inch graham cracker pie shell DIRECTIONS To prepare squash: wash and remove rind from the squash. Cut flesh into 1-inch squares. Steam squash cubes until tender. Drain and mash. Preheat oven to 400 degrees. In a large bowl, mix together the squash, butter and sugars. Add eggs, lemon extract, vanilla extract, nutmeg and cinnamon. Mix until smooth.. Pour mixture into pie shell. Bake 15 minutes at 400. Reduce oven temperature to 350 and bake pie for an additional 45 minutes or until filling sets. Makes 8 slices.

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