What better accompaniment is there to a grey and drizzly autumn weekend than a sweet and spicy warming squash pie? This is also a great way to use up some of those slightly bruised or cracked squashes which you know won't store for long.
- 2 small butternut squash
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1 egg
- 300g flour
- 120g salted butter
- 80ml water
- Cut the butternut squash in half, and scoop out the seeds with a tablespoon.
- Roast for one hour at 180C.
- Leave to cool, then cut away the skins of the squash from the flesh.
- In a mixing bowl, whizz together the squash, nutmeg, cinnamon, baking powde, egg and sugar (taste to check if it's sweet enough for your liking)
- Mix together the flour, butter and water into a dough ball.
- Taking your pastry dish, press the dough down roughly into a circle, then push it around evenly until it fills the base and sides of the dish.
- Using a fork, pierce some holes in the base of the pastry to stop is rising.
Pre-cook the pastry case for 20 mins at 180C, then fill with filling and bake for a further 30 mins/until golden brown on top.
Feel free to sub in your favourite spices (ginger, cardamom, allspice) and other seasonal fruit (apples, pears) depending on what's available.