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Butternut squash pie


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Member since 2014

Serves 8 | Prep Time 10-20 mins | Cook Time 30 mins or less

Ingredients

500g ready made desert pastry.
1 large butter nut squash quartered and seeds reserved
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 tablespoons maple syrup
6 tablespoons caster sugar
3 large free-range eggs beaten
200ml double cream


1. Preheat the oven to 200c/400f/gas6. Roll the pastry to the thickness of a pound coin. Get a 22cm loose bottomed tart tin. Line with the pastry then bake blind for 20 minutes. Set aside



2. Lay the squash in a baking tray. Sprinkle with nutmeg,ginger and cinnamon and drizzle with maple syrup. Cover the tray tightly with a double layer of tinfoil and for 45minutes until soft. Reduce the oven to 180c/ 350f/gas4.



3.Allow the pieces of squash to cool then scoop out the flesh. You should have about 600g of cooked squash flesh. Don't forget to scrape out the bits and maple syrup. Put in the food processor and whizz until smooth. Transfer to a bowl. Add two tablespoons of the sugar and eggs. Mix well and stir in the cream.



4.Fill the cooled tart case with the mix and bake for 45minutes. Meanwhile wash the stringy bits of squash off the seeds dry them and lay them flat on a tray sprinkle with the remaining sugar and place in the oven with the pie for the last 10minutes until crispy.



5.Remove the tart from oven. Sprinkle with the seeds when cool. Serve with cream or ice cream and enjoy.


Pairs Well With


Notes

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