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