Butternut Squash Pie
1 Reviews
About the bake
This delicious butternut squash pie is rich with the flavours of ginger and cinnamon. A perfect winter warmer, try it instead of pumpkin pie at your next seasonal get-together.
Method
Step 1
Set oven to 180°C (fan 160°C, gas mark 4). Cut the butternut squash or pumpkin into 3 cm slices. Place on a roasting tray and bake for about 40 minutes until tender.
Step 2
Puree the cooked butternut squash or pumpkin in a food processor until smooth. Measure out 250g of puree.
Step 3
To make the pastry place the flour and salt in a mixing bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar and egg yolk with the water and mix to a soft dough. Leave to chill.
Step 4
Roll out the pastry and use to line a 20cm round pie tin. If you prefer, cut 3cm slits around the edge, fold one corner of each slit over itself to make a triangular pointed edge.
Step 5
Fill the pastry case with baking paper and baking beans and bake for 10 minutes, then remove the paper and beans.
Step 6
Mix the pumpkin puree with spices, sugar and syrup. Stir in the egg and evaporated milk and beat until smooth.
Step 7
Pour into the pastry case and bake for 25-30 mins until the filling has just set in the centre. Cool and serve cold or at room temperature.
Ingredients
For the pastry
- 200gAllinson's Plain White Flour
- 1pinchSalt
- 100gButter (unsalted) softened
- 2 tbspBillington's Unrefined Golden Caster Sugar
- 1Egg yolk(s) (free range) (medium)
- 2 tbspWater (cold)
For the filling
- 1Butternut squash (or 300g pumpkin, diced)
- 1 tspCinnamon
- 1 tspGinger (ground)
- 1pinchNutmeg (ground)
- 25gBillington's Unrefined Light Muscovado Sugar
- 2 tbspSilver Spoon Golden Syrup
- 2Eggs (medium)
- 170mlEvaporated milk