Butternut Squash Pie


  • 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


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.