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About this recipe:
Use butternut squash, acorn squash, delicata squash or any winter squash you like for this deliciously sweet autumn pie.
Makes: 1 (23cm) squash pie
875g cooked and mashed winter squash
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
premade pasty case
- Preheat oven to 230 C / Gas 8.
- Put the egg into a bowl and beat well. Stir in all the other ingredients and mix well.
- Pour mixture into a 23cm (9 in) pie plate lined with plain pastry. Bake in preheated oven for 10 minutes. Reduce heat to 150 C / Gas 2 and bake 45 to 50 minutes until firm.
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