Butternut Squash Pie

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

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


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


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.