Butternut Pie with Amarula Chantilly Cream

Following on from that classic South African trait of borrowing ideas and inspiration, I came up with this butternut pie recipe. Butternut squash and pumpkin are similar in colour but I find butternut has a more intense flavour and provides a richer colour. It also produces less liquid when cooked (and conversely has more starch), which means less cracking when the pie bakes.

If you’re new to pumpkin pies and such, it’s a sweet dessert usually served with whipped cream. Some call it