Sweet Spiced Butternut Pie

• 9 ounces butternut squash, peeled weight, cubed
• 9 ounces shortcrust pastry
• 14 teaspoon ground cinnamon
• 14 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 3 12 ounces light brown sugar
• 2 large eggs
• 9 tablespoons cream
• confectioners' sugar, to dust

1. Simmer the squash in just enough water to cover for 10 minutes until tender.
2. Drain, then blot on kitchen paper.
3. Allow to cool slightly.
4. Meanwhile, preheat the oven to 400F
5. Roll out the pastry and line a 9in flan tin.
6. Prick the base, line with foil and weigh down with baking beans.
7. Bake for 10 minutes.
8. Remove foil and beans.
9. Put in oven for 4 minutes more.
10. Reduce heat to 350F.
11. Puree the squash with the spices and sugar.
12. Whisk eggs and cream together in a large bowl until well combined.
13. Whisk in the squash puree and pour the mixture into the pastry case.
14. Bake pie for 30 minutes or until just set in centre.
15. Cool.
16. Dust with sugar and serve.

butternut squash, shortcrust pastry, ground cinnamon, ground ginger, ground nutmeg, brown sugar, eggs, cream, confectioners

Taken from www.food.com/recipe/sweet-spiced-butternut-pie-414287 (may not work)