Description
Creamy roasted butternut squash spiced with nutmeg and cinnamon fills buttery pastry cases for a cozy British twist on pumpkin pie. Small hands can spoon the pre-mixed filling into ready-made cases and dust with sugar after baking. Approximately 40 minutes total.
Cultural Background
Butternut squash mini pies draw from American pumpkin pie traditions but adapt them with a British flair using seasonal squash in place of pumpkin, echoing the country's long history of sweet pastry tarts and mince pies served during autumn and winter festivities. Shortcrust pastry cases have been a staple in British baking since the medieval period for portable sweet and savoury treats. The spices like cinnamon and nutmeg reflect influences from spice trade routes that shaped British desserts for centuries.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 12
DIFFICULTY: Easy
Ingredients
- 300g butternut squash, peeled and cut into 2cm cubes (adult prepares)
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons light brown sugar
- 1 large egg
- 100ml double cream
- Pinch of salt
- 12 ready-made mini shortcrust pastry cases (about 5cm diameter)
- 1 tablespoon granulated sugar, for dusting
Instructions
- Adult: Preheat oven to 200°C (180°C fan). Place butternut squash cubes on a baking tray, drizzle with melted butter, and roast for 15-20 minutes until very soft when pierced with a fork; cool slightly then mash or blend into a smooth puree (about 200g).
- Adult: In a mixing bowl, stir together the squash puree, cinnamon, nutmeg, brown sugar, egg, double cream, and salt until smooth and creamy; set aside to cool to room temperature for safe handling.
- Child (with adult supervision): Place the 12 ready-made mini pastry cases on a baking tray; use a spoon to carefully fill each case about three-quarters full with the cooled squash mixture, avoiding spills.
- Adult: Bake the filled cases in the preheated oven for 12-15 minutes until the pastry is golden and the filling is just set with a slight wobble in the centre.
- Adult and child: Remove from oven and let cool for 5 minutes on the tray; sprinkle the tops evenly with granulated sugar while still warm.
Tips
- Roast the squash in advance or use pre-made butternut squash puree to keep total time under 40 minutes and minimise kitchen heat for little helpers.
- Avoid overfilling the cases to prevent spills during baking and ensure even cooking.
- Substitute double cream with evaporated milk or a plant-based alternative for a lighter or dairy-free version.
Nutrition
Calories: 140
Protein: 2g
Carbs: 16g
Fat: 8g