Butternut squash pie - recipe
-
Prepare
-
Serves
6 -
Cook
-
Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- Salt
- 100 g Butter (unsalted)
- 2 tbsp Unrefined golden caster sugar
- 1 Egg yolk(s) (free range) medium
- 2 tbsp Water cold
For the filling
- 1 Butternut squash or 300g pumpkin, diced
- 1 tsp Cinnamon
- 1 tsp Ginger (ground)
- Nutmeg (ground)
- 25 g Unrefined light muscovado sugar
- 2 tbsp Golden syrup
- 2 Eggs whole, medium
- 170 ml Evaporated milk
Find similar in:
-
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.
For this step you'll need:
- 1 Butternut squash or 300g pumpkin, diced
-
2
Puree the cooked butternut squash or pumpkin in a food processor until smooth. Measure out 250g of puree.
-
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.
For this step you'll need:
- 200g Plain white flour
- pinch Salt
- 100g Butter (unsalted)
- 2 tbsp Unrefined golden caster sugar
- 1 Egg yolk(s) (free range) medium
-
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.
-
5
Fill the pastry case with baking paper and baking beans and bake for 10 minutes, then remove the paper and beans.
-
6
Mix the pumpkin puree with spices, sugar and syrup. Stir in the egg and evaporated milk and beat until smooth.
For this step you'll need:
- 1tsp Cinnamon
- 1tsp Ginger (ground)
- pinch Nutmeg (ground)
- 25g Unrefined light muscovado sugar
- 2 tbsp Golden syrup
- 170ml Evaporated milk
-
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.