Candy Roaster Pie

To make squash puree: cut open squash and take out the seeds and put the squash cut side down on a cookie sheet and into a 350 degree oven for about 45 minutes (cook until it is softy and there is liquid on the bottom of the pan). When the squash is cooked take out of the oven, flip them over so the flesh side is facing towards the ceiling so it will cool faster (like about 5x faster). For this filling take the cooked squash and removed the flesh and mash it into a puree (use a fork, a potato masher or a food processor to get the flesh smooth. If the squash seems watery put the puree into a strainer and let the water drip out foe a couple of minutes, you can facilitate this by gently pushing on the pulp in the strainer. I found with Candy Roaster I did not need to do this as about 2 cups of water were released during baking making the flesh dry enough. To make pie: Add everything together and mix well. Pour into prepared raw pie crust and put into a preheated 450 degree oven and set a timer for 15 minutes. When the timer goes off set the oven temp to 350 degrees and bake for another 45 minutes or so, until the edges of the pie are browning and the center is solid.