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 180C/350F.
2. Put the flour and butter into a bowl.
3. Mix (do not knead) them with your fingers.
4. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe.
5. Continue to mix, but do not knead.
6. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
7. Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container.
8. Heat in a microwave for about 5 min until the squash becomes soft.
9. Put the squash into a bowl.
10. Mash them until it becomes creamy in texture.
11. Add sugar and keep mixing.
12. Pour the beaten eggs, milk and double cream in the bowl.
13. Sprinkle cinnamon powder.
14. Mix well.
15. Roll out the pastry to about 2 mm thickness and place it in the pan.
16. Pour the mixture on the pasty.
17. Bake in the oven for about 45 minutes.

flour, butter, water, butternut, sugar, eggs, cream, milk, cinnamon powder

Taken from cookpad.com/us/recipes/258935-butternut-squash-pie (may not work)