Sweet meat squash is a round, grey squash that is harvested before winter and is often used in cooking. It’s seed life lasts 3-4 years, and can grow to be 10-15 pounds like a pumpkin.

People also say that it tastes much like a pumpkin, and is commonly used in cooking and baking; the most popular dish being (sweet meat) pumpkin pies.

Here is a recipe I was able to find on the internet, it had several views and people seemed to like it a lot.

3 cups of cooked sweet meat squash
2 1/2 cups of milk
2 eggs
1 tsp of cinnamon
3/4 tsp of allspice
1/2 tsp of ginger
1/8 tsp of cloves
1/2 tsp of salt
2 tbsp of vanilla extract
5 tbsp of flour
1 cup brown sugar
2 pre-made shallow crusts

1. Preheat oven to 325 degrees or the recommended temperature for your crusts. Scoop out the guts, peel and cube the sweet meat squash. Put in boiling water and cook until tender. You can roast the squash at 350 degrees, 45 minutes or until soft.
2. In a blender (or you can use a bigger bowl and use a hand blender), put in 1 cups of cooked squash, all spices, salt, eggs, vanilla and 1 1/2 cups of milk. Blend until smooth and pour it into a large bowl. Add in remaining 2 cup of cooked squash and 1 cup of milk, blend again until smooth and it to the rest of the mixture in the bowl.
3. Stir in flour and sugar until thoroughly combined. Pour batter into pie shells and bake for about 1 hour or until center does not jiggle.

The creator of this recipe can be found here

I myself preferred sweet meat pie over pumpkin pie.