Pumpkin pie – Halloween – yum! This isn’t strictly a pumpkin pie because the recipe calls for butternut squash. But squash pie just doesn’t sound right. Butternuts are really sweet and smooth so they make a tastier dessert.
Waste Not: The seeds are an acquired taste and a little chewy, but I really like them and think they make this pie special.
Ingredients - serves 12 600g butternut squash, seeds removed but kept, and cut into wedges Pinch of cinnamon and ginger 6 cardamom pods 50g maple syrup or honey 50g sugar 3 eggs, beaten 200ml double cream 400g short crust pastry
Method – preheat oven to 160°C
1) Bake your pastry in a 20-25 cm tart case until light brown. Put aside.
2) Place the squash wedges on a baking tray. Sprinkle with the maple syrup, sugar, and spices. Cover with foil and place in the oven for 40-50 minutes or so until the squash is very soft. Be careful not to colour the squash.
3) Scoop the squash out of the skins into a processor with all the juices. Remove the cardamom pods. Blend until smooth. Allow to cool.
4) In a bowl, mix the eggs and cream into the squash mixture until fully combined.
5) Pour the squash mixture into the tart case. Bake at 160°c for 35 minutes.
6) Clean the squash seeds and roast on a baking tray tossed in a little oil and coated with demerara sugar for 10 minutes until dry.
7) Serve the tart with ice cream or crème fraîche and a sprinkle of seeds.