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 400°F 2. Roll out the pastry and line a 9in 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 350°F. 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 sugar and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
