I grate the squash raw on a fine grater, then parboil it. That makes it easy to pour off most of the water, then just follow any pumpkin pie recipe, substituting the squash for the pumpkin puree. Can't taste the difference, and visually the only difference is little flecks of green from the skins throughout, which I find quite attractive and most people don't even notice.That is quite an idea! Do you have the recipe at hand? - Not that could make such a pie now, because my lazy zuccini have produced only one ducking squash this year (and it was chewed on by snails) and the yellow squash hasn't produced anything, nada zilch zero! Bad year for squashes and tomatoes here…