Directions:

In a bowl, combine the eggs, squash, buttermilk, butter and vanilla.

Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into 2 pastry shells. Cover edges loosely with foil.

Bake at 350 for 35 min. Remove foil. Bake 25 min. longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.