Yellow Squash Pie

Preheat oven to 350 degrees F.

Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.

In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.

Add lemon extract.

Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.

Serve cold. Tastes like lemon custard.

Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).