- 700g chunk butternut squash or pumpkin
- 1 tbsp vegetable or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 175g light muscovado sugar
- 250g tub mascarpone
- ½ tsp freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 heaped tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 heaped tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp maple syrup, plus more to serve
The rising spring sap of a number of varieties of maple tree…
- 1 tsp vanilla extract
- 2 x 375g packs chilled dessert pastry
- plain flour, for rolling
- milk, for brushing
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- handful pecan halves, very roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- icing sugar and whipped cream, to serve
Heat oven to 200C/180C fan/gas 6. Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.
When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and ¼ tsp salt. Whizz again.
Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.
Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.
After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.
Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.