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1
Preheat the oven to 400F.
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2
Lightly grease a baking sheet or 9 by 13-inch baking pan or line it with foil.
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3
Cut the squash in half lengthwise, scoop out the seeds, and place on the baking sheet cut-side down.
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4
Bake for about 30 minutes, until tender.
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5
Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it.
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6
Measure out 2 cups of squash and refrigerate any leftovers for another use.
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7
Turn the oven up to 425F.
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8
Line a 10-inch pie plate with the rolled-out crust.
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9
Put the sugar, ginger, cinnamon, nutmeg, and salt in a bowl and stir to combine.
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10
Blend in the milk, squash, eggs, egg yolk, and butter.
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11
Pour the filling into the crust, just to the top of the crust; discard any extra filling, or pour it into a small greased custard cup and bake it alongside the pie (it will probably be done sooner than the pie).
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12
Bake for 50 to 60 minutes, or until almost completely set.
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13
The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean.
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14
Check the crust halfway through the baking time; it will probably need pie shields or foil to prevent overbrowning.
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15
Cool on a wire rack 1 to 2 hours before slicing.
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16
Serve at room temperature.
