Squash Pie

Preheat oven to 350F.

Winter squash is also known as hubbard squash. I usually cut mine in half, clean out the middle and place cut side down on a cookie sheet. Add water to the cookie sheet (about halfway up the sides) and cook at 350F for one hour.

In a medium-sized bowl, combine sugar, flour, cinnamon, salt, nutmeg and allspice. Stir in squash, half-and-half, eggs and vanilla. Pour mixture into the pie shell and bake on top of a cookie sheet for 55 to 60 minutes or until the centre appears set when pie is gently moved.

Top with whipped cream.