• 1 Packet (375gms) - Tesco Sweet Pastry
• 1 - Butternut Squash
• 200 gms - Light Brown Sugar
• 3 - Large Eggs
• 180 ml - Evaporated Milk
• 1 ½ tsp - Ground Cinnamon
• ¼ tsp - Ground Nutmeg
• ¼ tsp - Ground Ginger
• ¼ tsp - Salt
• 2 tbsp - Plain Flour
• 1 tbsp - Melted Butter
• 1 tsp - Vanilla Extract

To cook squash:

1. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
2. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan.
3. Cover loosely with foil and bake at 400°F/200°C for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
4. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Roll out your pastry to fit your dish, lay a sheet of greaseproof paper over the pastry and weight down with baking beans and blind bake for 15-20 until lightly golden

1. Reduce oven to 350°F/180°C and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
2. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
3. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set.
4. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark.
5. When the filling is set, transfer the pie to a rack to cool.