Butternut Squash Pie

Preheat oven to 375 degrees Fahrenheit.
Place the butternut squash halves, cut side down into a greased rimmed baking sheet. Bake for 45-60 minutes or until tender.
Let the squash cool for 30 minutes before scooping out the squash from the shell and adding it to a food processor.
Add the butter to the food processor with the squash mixture and blend until smooth, about 5 minutes.
Add 2 cups of the squash puree to a large mixing bowl along with the eggs, milk, brown sugar, white sugar and vanilla. Stir to combine.
Add the cornstarch, cinnamon, salt and nutmeg to the bowl and stir once again until combined.
Roll out the pie dough with a rolling pin, then gently press it into a pie pan and form the edges into whatever design you prefer.
Pour the pie filling into the pie crust and bake for 45 minutes to an hour or until the center of the pie jiggles only slightly and the crust is golden brown. If the crust is beginning to burn, cover it with aluminum foil or a crust shield.
Sit the pie on a wire rack to cool. Let it cool for at least one hour before slicing with a sharp knife.
Serve with whipped topping or a scoop of vanilla ice cream