Butter ‘Nut Nut’ Pie

Serves 6

For the shortcrust pastry:

200g plain flour

A pinch of salt

100g butter, cut into small cubes

2tbsp cold water

For the topping:

100g blanched almonds

100g skinned hazelnuts

100g pecan nuts

40g pumpkin seeds

4tbsp maple syrup, plus extra for drizzling

For the pie:

500g butternut squash (peeled weight), diced

200ml double cream

2 free-range eggs

80g light soft brown sugar

1tsp grated nutmeg

Preheat the oven to 180C/Gas mark 4.

You can buy ready-made shortcrust pastry (you’ll need 330g), or make your own by sifting the flour into a bowl and adding the salt. Add the cubes of butter and rub them into the flour with your fingertips until the mixture looks like breadcrumbs. Gradually stir in enough cold water to make a pliable but fairly firm dough. Knead lightly for 30 seconds or so until smooth, then wrap in clingfilm and chill for at least 30 minutes before use.

Roll out the chilled pastry on a lightly floured surface to about 3mm thick and use to line a 25cm loose-bottomed tart tin, trimming off the excess pastry.

Cover with baking parchment, fill with baking beans or rice and bake blind for 15-20 minutes, until the pastry is cooked and lightly coloured. Remove from the oven, take out the paper and beans or rice and leave to cool.

Cook the butternut squash in a large pan of boiling water until tender to the point of a knife. Drain thoroughly. Transfer to a blender or food processor, add the cream, eggs, sugar and nutmeg and blitz until smooth. Leave to cool.

For the topping, pulse the nuts in a food processor until roughly crumbled. Tip into a bowl and stir in the pumpkin seeds and maple syrup. Set aside.

Pour the butternut puree into the pastry case and bake at 180C/Gas mark 4 for about 20 minutes, until the filling is just firm to the touch. Sprinkle over the nuts and return the pie to the oven for about 10 minutes, until the topping is golden brown. Drizzle with extra maple syrup. Serve warm with ice cream, or at room temperature.