Keen baker Jen Morris, of Rowney Green, makes a sweet and cheesy winter warmer.
While the weather is still cold and wet, it feels very satisfying to eat something comforting and warm. The sweet flavour of butternut squash and nutmeg, combined with the savouriness of Wensleydale and thyme, make this a delicious combination.
In place of Wensleydale you could equally use Lancashire or feta cheese; you want something crumbly and sharp, to provide contrast to the sweetness of the squash.
Ingredients:
Small butternut squash, peeled and cut into chunks
1 tbsp olive oil
250g ready-rolled shortcrust pastry (or make your own)
2 eggs
300ml single cream
100g Wensleydale, crumbled
Good grating of nutmeg
1 tbsp fresh thyme (optional)
Method:
1) Pre-heat your oven to 200C / 180C fan / Gas 6.
2) Toss the butternut squash in the oil in a roasting tin and put in the heated oven to roast for 35 mins, until tender. Set the squash aside to cool down.
3) Meanwhile, line a flan tin with the ready-rolled pastry, then cover the pastry with baking parchment and baking beans (or dried pulses if you don’t have baking beans). Put into the oven with the squash to “bake blind” for 15mins.
4) Remove the baking beans and parchment from the flan case, then bake the case for a further 5 mins.
5) Whisk together the eggs, cream, cheese and seasoning.
6) Remove the case from the oven and turn down to 190 C / 170 C fan / Gas 5.
7) Put the butternut squash into the pastry case and pour in the egg mixture.
8) Bake for 40–45mins until set. Remove from the oven and leave to cool for 15 mins, before serving.