Butternut pumpkin pie from the Spanish isles, traditionally baked in a terracotta dish (greixonera). If you have one, it's well worth using, as it gives a wonderful thick crust.
- 1 kg (2 lb 3 oz) butternut pumpkin (squash), peeled, deseeded and chopped into large chunks
- 100 g (3½ oz) salted butter, melted then cooled, plus extra for greasing
- 180 g (6½ oz) caster (superfine) sugar
- 3 free-range eggs, lightly beaten
- ½ tsp ground cinnamon
- zest and juice of ½ lemon, plus extra sliced lemon to serve
- vanilla ice cream or custard, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Draining time: 30 minutes
- Steam or microwave the pumpkin for 6–8 minutes, until soft and cooked through. Set aside in a colander for 30 minutes to drain as much liquid as possible.
- Preheat the oven to 150°C (300°F) fan-forced. Grease a 26 x 17 x 3.5 cm (10¼ x 6¾ x 1½ in) brownie tin or similar-sized earthenware dish with butter.
- Press out any remaining liquid from the pumpkin and place it in a large bowl with the butter, sugar, egg, cinnamon and lemon zest and juice. Mash everything together until you have a smooth, homogenised batter. Spoon the batter into the prepared tin or dish and cook for 1 hour on the bottom shelf of your oven.
- Serve with slices of lemon for squeezing over and some vanilla ice cream or custard spooned over the top.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99