Look what we grewed!
In the relatively new tradition of my pudding mash ups
, this is my take on Banoffee Pie (without the bananas) via a nod to Pumpkin Pie. This came about because I was making a special meal for when my Ma-in-Law visited and her favourite pudding is Banoffee Pie, however, my best beloved will not even allow bananas in the house. Butternut squash makes a far superiour pumkin pie than actual pumkins in my opinion and so I got to thinking about combining the two.
Borrowing heavily from Jamie Oliver’s quick Banoffee Pie recipe
, I made the adaptations as follows.
1 pie crust (store bought or in my case made from scratch as I am gluten free)
Half a medium butternut squash (the straight bit not the bit with the seeds in)
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1 tsp ground cinnamon
5 tbsp caster sugar
1 tsp instant coffee dissolved in 1 tbsp water
100g block dark chocolate
Cut the squash in quarters lengthways. Place in a roasting tin slicked with 3/4 tbsp of water skin side up and roast for 20 mins at 180C. You want them nice and soft. Allow to cool and remove the skins.
Blitz the squash with the milk, spices and salt until smooth.
In a pan over high heat melt the caster sugar. Don’t stir it, just swirl it gently in the pan until it goes a dark caramel colour
Add the squash milk mixture to the caramel - which will suddenly go toffee like. Don’t worry just keep, stirring until the toffee melts back into the mixture.
Pour into the pie case and freeze for 20 minutes (or leave in the fridge for a couple of couple of hours)
Whip cream and then swirl the coffee into it to make ripples and spoon it on top of the pie.
Make chocolate shavings - scrape a sharp knife at 45 degrees across the chocolate towards you. Sprinkle over the cream
(I’m still figuring out if I can make this dairy free - but finding an acceptable alternative is ongoing. I could make the squash caramel and then assemble it as a dairy-free ice-cream sundae layer thingy.)