Cook the butternut squash in water until soft. Drain and puree with an immersion blender. Add the remaining ingredients and mix again with immersion blender.
Pour into a Pyrex dish or 2 graham cracker pie crust.
Bake for 30 - 55 minutes until set.
Ingredients
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1 butternut squash - peeled and cut into pieces
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1/2 cup Margarine
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1/4 cup vanilla ice cream
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1 cup Sugar
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1 cup flour
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3 Eggs
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