Friday, 16 October 2015

Food Waste Week (bread): Squash Pie

Nutmeg and Almond Squash Pie
The pie above was a gorgeous and super easy version of my Victoriana Squash Pie, using (appropriately) acorn squash rather than butternut (pumpkin of course also works perfectly.) As much as I love American-style pies full of cinnamon and vanilla, I adore this English nursery style version with almond and nutmeg. 

This version of the pie evolved due to having only a wedge of squash left, and so the mixture becomes more of a set custard than the more breadcrumby variety of the Victoriana pie - in fact, this is more authentic (at least, in that American squash pies tend to be a set custard and Victorian nursery puds were often of the blancmange type.)  If you have more breadcrumbs than I did this time around i.e. a quarter of a slice of cream cheese and buttered white bread, then feel free to try the Victoriana recipe instead.  This version also has the advantage of being lower in sugar yet still being sweetly perfect.

This is how I made it:

200g plain flour
100g butter
cold water
1 wedge of acorn squash about 1 inch thick
A couple of tablespoons of breadcrumbs (see above)
50g cornflour
50g ground almonds
50g granulated sugar
A good grating of nutmeg
100ml milk
2 tbsp. butter

Rub the butter roughly into the flour between your fingertips then mix in enough cold water to make a workable and not-sticky pastry dough.  Roll out to line a greased pie dish and pop into an 180C oven for 10-15 minutes while you whiz up the filling. 

Wrap the wedge of squash, skin still on, in kitchen paper and microwave for 1-2 minutes until soft.  When cool enough to handle, take off the skin and pop the squash into a food processor with the remaining ingredients.  Whiz until smooth.  Pour the filling into the pie case and grate some nutmeg over the top.  Pop back into the oven for 25 minutes, having turned the temperature down to 170C.

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