Directions:
- 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 400°F
- Roll out the pastry and line a 9in 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 350°F.
- 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.
- Bake pie for 30 minutes or until just set in centre. Cool. Dust with sugar and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.74 Kcal (1092 kJ) | ||
| Calories from fat | 98.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 52.74mg | 18% | |
| Sodium | 29.44mg | 1% | |
| Potassium | 168.8mg | 4% | |
| Total Carbs | 36.67g | 12% | |
| Sugars | 13.01g | 52% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 246.5 Kcal (1032 kJ) | ||
| Calories from fat | 93.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 17% | |
|---|---|---|---|
| Cholesterol | 49.86mg | 18% | |
| Sodium | 27.84mg | 1% | |
| Potassium | 159.58mg | 4% | |
| Total Carbs | 34.66g | 12% | |
| Sugars | 12.3g | 52% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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