Herbed Squash Pie

One 10-3/4 oz can condensed cream of chicken soup

1 cup shredded Swiss or Jarlsberg cheese

2 cups mashed, cooked butternut squash

1/2 cup milk

5 eggs

1/4 tsp rubbed sage

1/8 tsp white pepper

9-inch (unbaked) pie crust

Fresh sage leaves for garnish

In 2-quart saucepan, stir soup; add cheese. Over medium heat, cook until cheese melts, stirring often.

In large bowl, beat together squash, milk, eggs, sage and pepper. Add soup mixture; beat until well mixed.

Pour into prepared pie crust. Bake at 350F for 50 minutes or until set. Let stand 10 minutes before serving. Garnish with sage leaves.

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Cajun Country -- New Iberia, Louisiana