Weekend Recipes

Autumnal Butternut Squash Pie

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Pop the kettle on and set yourself down with a slice of warm “pumpkin” pie.

You’ll need:

  • 400g plain flour
  • 200g soft unsalted butter
  • 4 eggs
  • 130g soft brown sugar
  • 1 tbs water
  • One medium butternut squash
  • 1 tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp grated nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Figs / physalis to decorate
  • 9″ flan tin
  • Baking parchment
  • Baking beans
  • Sieve or hand blender

Method:

Set your oven to 200°.

In a mixing bowl, cream together the butter and 100g of the soft brown sugar with two egg yolks. Sift in the flour and add water to form the pastry. If the texture is crumbly, gradually add in more water until everything is combined.

Roll out the pastry to a 5mm thickness and place into a flan tin, skimming off the excess edges with a sharp knife. Place parchment paper and baking beans on top and pop in the fridge for an hour. Once cool, this should blind bake in the oven for 15-20 minutes.

Dice the butternut squash, removing all seeds and boil for 15 minutes or until soft. Drain and purée with a hand blender, or by pushing through a sieve. Allow to cool.

In a separate mixing bowl, beat two eggs and 50g soft brown sugar together and add in the spices to taste. Combine with the cooled puréed butternut squash and pour into the pastry case. Turn the temperature down to 190° and bake for 25 minutes.

The pie can be eaten warm with vanilla ice cream, or can be cooled and topped with seasonal fruit for an autumnal table centre piece.

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© All photography and views expressed in this blog are my own. For more information, and for details of my editorial policy, please see my blog disclaimer.

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