Vintage on line

Whilst whiling away a few spare minutes looking for seasonal recipes I came across this delicious sounding recipe Sweet 'n Spicy Butternut Pie.
I absolutely love Butternut Squash and doesn't this just look scrumdiddlyumptious?
Obviously being the kind gal I am, I thought I would share the recipe with you ...

Ingredients

250g butternut squash, peeled weight, cubed
250g shortcrust pastry
¼tsp ground cinnamon
¼tsp ground ginger
¼tsp ground nutmeg
100g light soft brown sugar
2 large eggs
142ml pot single cream
Icing sugar, to dust

Method
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 200C/Gas 6.
2 Roll out the pastry and line a 23cm 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 180C/Gas 4.
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 icing sugar and serve.


Mmmmmm, this would be wonderful for an autumn dinner party or even a Halloween party treat wouldn't it? Something a little different to impress your guests with.