Butternut Squash Pie

Name: Butternut Squash Pie
Total time: 4800 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 g Flour; 75 g Butter; 2 tbsp Water; 400 g Butternut Squash (without skin); 1/2 cup Sugar (100ml); 2 Beaten Eggs; 1/2 cup Double cream (100ml); 1/2 cup Milk (100ml); 1 tsp Cinnamon powder

Fushicche @cook_2448266

Japan

It is a simple healthy pie with natural sweetness of butternut squash. You can of course use a frozen pasty sheet to shorten the cooking time!

Fushicche @cook_2448266

Japan

It is a simple healthy pie with natural sweetness of butternut squash. You can of course use a frozen pasty sheet to shorten the cooking time!

Saved

Ingredients

80 mins

4 servings

150 gFlour
75 gButter
2 tbspWater
400 gButternut Squash (without skin)
1/2 cupSugar (100ml)
2Beaten Eggs
1/2 cupDouble cream (100ml)
1/2 cupMilk (100ml)
1 tspCinnamon powder

Saved

Steps

80 mins

1

Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
2

Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
3

Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
4

Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
5

Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
6

Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.