Butternut Squash Pie

Name: Butternut Squash Pie
Yield: serves 4-6
Ingredients: 5 fl oz double cream; dash milk; ½ teaspoon salt; 3 eggs; ¾ teaspoon ground nutmeg; ¾ teaspoon ground ginger; 1¼ lb butternut Squash flesh – cubed, steamed until tender and mashed; 4 oz sugar; 1 x 9in pie or flan tin lined with shortcrust pastry – unbaked

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A late winter version of pumpkin pie made more luxurious by using the close-textured, delicious butternut squash.

Ingredients

1¼ lb butternut Squash flesh – cubed, steamed until tender and mashed
4 oz sugar
¾

Winter
Vegetarian
Pie
February

Method

Mix squash, sugar, spices and salt together thoroughly. Beat eggs together with cream and add to the mixture with a little milk, if necessary, to form a good soft paste. Pour into the shell.

Bake at Gas 7/220°C/425°F for 15 minutes, then reduce temperature to Gas 4/180°C/350°F and bake for about another 35-40 minutes or until a knife stuck into the middle comes out clean.

Serve