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Patty Pan Squash Pie with Nutty Crumble Topping

Updated on September 17, 2015
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Patty Pan Squash pie
Patty Pan Squash pie | Source

Introduction

The humble Patty Pan Squash is a bit of an ugly brute, all lumps and bumps and none of the handsome colour of its fellow squashes such as Butternut, but its subtle taste makes it extremely versatile and useful in a range of recipes. It is a rather under-rated summer squash, but hopefully this easy recipe will give you the incentive to give the ugly duck of the squash world a whirl.

Patty Pan Squash
Patty Pan Squash | Source

Cook Time

Prep time: 1 hour 30 min
Cook time: 40 min
Ready in: 2 hours 10 min
Yields: Serves six to eight people

Ingredients

  • 1 pack ready roll pastry
  • 1 patty pan squash
  • 1 can (approx 375g) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 cup / 8oz / 225g plain flour
  • 1/3 cup / 3oz / 85g butter
  • 1/2 cup / 5oz / 140g brown sugar
  • 1/3 cup / 3oz / 85g mixed chopped nuts
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Chop the squash into small pieces and place in a panPlace the filling in the pastry caseCrumble mixCover the pie with the crumble toppingCook for 40 minutes, until browned on topServe with ice cream or custard
Chop the squash into small pieces and place in a pan
Chop the squash into small pieces and place in a pan | Source
Place the filling in the pastry case
Place the filling in the pastry case | Source
Crumble mix
Crumble mix | Source
Cover the pie with the crumble topping
Cover the pie with the crumble topping | Source
Cook for 40 minutes, until browned on top
Cook for 40 minutes, until browned on top | Source
Serve with ice cream or custard
Serve with ice cream or custard | Source

Instructions

  1. Using a carving or bread knife cut the squash into small chunks, removing the hard skin, and place in a deep pan. Cover with water and bring to the boil with the lid on. Turn down the heat and simmer for around 30 minutes.
  2. While the squash is cooking, grease a 8in (20cm) cake tin with a removable bottom (or a spring-form tin). Take your ready roll pastry and fit it into the tin. Use spare pieces of pastry to repair any rips or gaps in the pastry.
  3. Drain the water from the squash. Return to the pan and mash thoroughly. Add the entire can of sweetened condensed milk, the eggs and spices. Mix until well combined. Pour the mixture into the pastry lined tin, leave a 1/4 inch gap between the top of the tin and the filling.
  4. In another bowl place the plain flour and butter (cut into small cubes and brought to room temperature). Using your fingers rub the ingredients together until they resemble breadcrumbs (about five minutes). Add in the brown sugar and chopped nuts and mix together.
  5. Spoon the crumble topping onto the pie filling, being careful not to drop too much in at once, as it may sink down. Try to sprinkle over the topping, and avoid pressing it down into the mixture. Place in a pre-heated oven (Fan 180C / 400F / Gas mark 6) and cook for 40 minutes, or until the top is golden brown and the filling set. You can give the tin a gentle shake to see if the filling is done. Serve cold with ice cream or warm with custard

Top Tip

If you have crumble topping left over, pop it in a freezer bag and freeze until you are ready to use it in another dessert. Works great on top of apple pie instead of pastry.

Nutritional Information

Nutrition Facts
Serving size: 1 slice
Calories 650
Calories from Fat243
% Daily Value *
Fat 27 g42%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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