• 350g ready rolled shortcrust pastry
  • 1 small butternut squash, cut in ½ and seeds removed
  • 150g light brown sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • Pinch ground cloves 
  • 2 large eggs, beaten
  • 100ml evaporated milk
  • a few pinches of freshly grated nutmeg


  1. 1

    Pre-heat the oven to 200°C and line the bottom of an approx 22cm tart case with a circle of baking paper.  

  2. 2

    Place the squash cut side down a roasting dish lined with greaseproof paper and roast for 30-40 minutes until tender. Cool slightly and blend the flesh (discard the skin) into a smooth puree

  3. 3

    Meanwhile, remove the pastry from the fridge for 5 minutes then roll out on a lightly floured surface to approx 3mm thickness. Place in the tart case, using your fingers to press gently into the edges. Use a knife to cut off any excess. Cover with a tea towel and place in the fridge for 30 minutes

  4. 4

    Turn the oven down to 180°C. Line the pastry with greaseproof paper and fill with baking beans or a few handfuls of uncooked rice. Put in the oven for 15 minutes, then remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven

  5. 5

    Mix 300g of the squash purée in a large bowl with the sugar, eggs and spices. Gradually stir in the evaporated milk and carefully pour into the pastry case

  6. 6

    Bake for about 30-40 minutes, until the filling is set, but still slightly wobbly in the centre. Allow to cool on a wire rack for at least an hour before serving, dusted with freshly grated nutmeg and perhaps a little whipped cream.

Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 14.0g 20%
  • Saturates 6.1g 31%
  • Sugars 18.0g 20%
  • Salt 0.26g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1059kj/253kcal

Each serving provides

34.0g carbohydrate 1.8g fibre 4.7g protein

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