Deep butternut squash and blueberry pie

Paul Bloxham offers an elegant take on pumpkin pie, combining sweet orange-fleshed butternut squash with blueberry jam to scrumptious effect
By Paul Bloxham
Deep butternut squash and blueberry pie
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 30 minutes plus at least 5 mins cooling
  • Effort: medium



  • 300 g sweet shortcrust pastry
  • 1 egg whites
  • 250 g blueberry jam
  • 450 g butternut squash, cooked and mashed
  • 175 g caster sugar
  • 5 large eggs
  • 175 ml double cream or whipping cream
  • 1 vanilla pods, seeds scraped or a tsp of vanilla flavouring
  • 1 tsp freshly grated nutmeg
  • 1 tsp cinnamon, freshly grated
  • 1 tbsp icing sugar, for sprinkling


1. Preheat the oven to 200ºC/gas 6. Roll out the pastry and line a 23cm flan tin (preferably not fluted), with the pastry overlapping the edge. Brush the pastry with the egg white, then line with baking parchment and fill with baking beans. 2. Blind bake the flan crust for 15 minutes, then take out from the oven and remove the baking beans. 3. Spread the bottom of the piecrust with the blueberry jam. Mix together the squash, sugar, eggs, cream, vanilla pod, nutmeg and cinnamon in a large bowl and pour into the flan case. Return to the oven and bake for 45 minutes. 4. Cool for at least 5 minutes, slice and serve. Sprinkle with icing sugar, brulee with a blowtorch if you like and serve with crème fraiche, if desired.

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