1 pie shell or graham cracker crust, baked and chilled2 Cups cooked, fresh butternut squash, mashed3/4 Cup sugar1/2 teaspoon salt1/2 teaspoon ginger1/4 teaspoon nutmeg1 Cup heavy cream, whipped1 pint vanilla ice cream
Combine butternut squash, seasonings, and spices. Fold in whipped cream. spoon ice cream over pie shell and spread evenly to edges. spoon fresh squash mixture over ice cream and spread evenly to edges. Freeze overnight.
Source: The Andover Cookbook, page 192
