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Save to my recipesButternut Squash Pie Ingredients
| 200 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 1 pinch | Salt | |
| 100 grams | Butter | |
| 2 tbsp | Caster Sugar (Silver Spoon Homegrown) |  |
| 1 | Egg Yolk |  |
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Butternut Squash Pie
Recipe Submitted By: bakingmad
This delicious butternut squash pie is rich with the flavours of ground ginger and cinnamon. A perfect winter warmer, try it instead of pumpkin pie at your next seasonal get-together.
| Preparation Time | 00 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | 6 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 1 | Butternut Squash (or 300g Pumpkin diced) | |
| 1 tsp | Cinnamon (ground) | |
| 1 tsp | Ginger (ground) | |
| 1 pinch | Nutmeg (ground) | |
| 25 grams | Light Muscovado Sugar (Billington's) (to taste) |  |
| 2 tbsp | Golden Syrup (Silver Spoon) |  |
| 2 | Free Range Eggs (medium) |  |
| 170 grams | Cream (single) |
This recipe uses
How to make Butternut Squash Pie
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Set oven to 180°C, 160°C, fan, gas 4.
- Cut the butternut squash or pumpkin into 3 cm slices. Place on a roasting tray and bake for about 40 minutes until tender. Or steam the pumpkin or squash over hot water for about 8 mins, then pat dry.
- Puree the cooked butternut squash or pumpkin in a food processor until smooth. Measure out 250g of puree.
-
To make the pastry place the flour in a mixing bowl, add the butter and salt and rub in the butter until it resembles breadcrumbs. Stir in the sugar and egg yolk with 1-2tbsp cold water and mix to a soft dough. Chill if you have time.
- Roll out the pastry and use to line a 20cm 8in round pie plate. If liked, cut 3cm slits around the edge, fold one corner of each slit over itself to make a triangular pointed edge.
- Fill the pastry case with baking paper and baking beans and bake for 10 minutes, then remove the paper and beans.
- Mix the pumpkin puree with spices, sugar and syrup. Stir in the egg and evaporated milk and beat until smooth.
- 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.
Remember to review this recipe at www.bakingmad.com
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