sweet'n'spicy butternut pie
rating:I found this in the freebie magazine at the checkout at Asda (February 2006).
Serves 8
250g butternut squash, cubed
250g shortcrust pastry
quarter teaspoon ground cinnamon
quarter teaspoon ground ginger
quarter teaspoon ground nutmeg
100g light soft brown sugar
2 large eggs
142ml pot of single cream
icing sugar to dust
METHOD
Preheat oven to 200C/gas mark 6
Using just enough water to cover the squash, simmer it for for 10 minutes until tender. Drain, blot on kitchen paper and allow to cool slightly.
While it's cooling roll out the pastry and line a 23cm flan tin. Prick the base and bake blind for 10 minutes. Then remove baking beans, reduce oven to 180C/gas mark 4 and bake for a further 4 minutes.
Purée the squash with the spices and sugar.
Whisk the eggs and cream together in a large bowl until well combined then whisk this into the squash purée and pour the mixture into the pastry case.
Bake pie for 30 minutes or until just set in the centre.
Cool, dust with icing sugar, and serve.
Just in case anybody is counting (what, with all that cream and sugar!) per eighth of pie: 280 calories, 31g carbs, 16g fat, 6g saturated fat
