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Sweet 'n' spicy butternut pie
Suitable for vegetarians
A dessert with a difference – comfort food at its tastiest
Serves 8
 Ready in 1 hour
Ingredients
  • 250g butternut squash, peeled weight, cubed
  • 250g shortcrust pastry
  • ¼tsp ground cinnamon
  • ¼tsp ground ginger
  • ¼tsp ground nutmeg
  • 100g light soft brown sugar
  • 2 large eggs
  • 142ml pot single cream
  • Icing sugar, to dust
Method
1 Simmer the squash in just enough water to cover for 10 minutes until tender. Drain, then blot on kitchen paper. Allow to cool slightly. Meanwhile, preheat the oven to 200C/Gas 6.

2 Roll out the pastry and line a 23cm flan tin. Prick the base, line with foil and weigh down with baking beans. Bake for 10 minutes. Remove foil and beans. Put in oven for 4 minutes more. Reduce heat to 180C/Gas 4.

3 Purée the squash with the spices and sugar. Whisk eggs and cream together in a large bowl until well combined. Whisk in the squash purée and pour the mixture into the pastry case.

4 Bake pie for 30 minutes or until just set in centre. Cool. Dust with icing sugar and serve.
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Per serving
Calories 280, Carbs 31g, Fat 16g, Saturated fat 6g

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