If you are using a fresh squash: poke holes with a fork and microwave for 5 minutes. Slice in half, scoop out seed and lay face down on a pan with some water. Roast on 375 for 30 minutes or until soft.
2.
Mix eggs, sugar, flour, milk and oil in a bowl.
3.
Add cooked squash and mix with a fork until well blended.
4.
Divide filling between two pie shells. Sprinkle top with cinnamon.
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