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Caramelised Butternut Squash and Chestnut Pie


This page gives people a view into our daily lives living in the west of Ireland. It includes posts about our projects in the ceramic studio as well as projects in the garden, home and kitchen. 


Caramelised Butternut Squash and Chestnut Pie

Alexis Bowman

This dessert is inspired by the American thanksgiving pumpkin pie. Its texture is just like a cheesecake. 


1 medium butternut squash

6 tablespoons melted butter

2 tablespoons caster sugar

1 1/2 cups cream

3 eggs lightly beaten

1/2 cup brown sugar

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch ground cloves

1/2 teaspoon salt

3/4 cup chestnut paste

1/2 cup icing sugar

1 pre baked 9 inch pie crust


Preheat oven to 180 degrees Celsius. Peel and chop the squash and place it on a baking tray along with the butter and caster sugar. Bake for around 40 minutes or until the squash is soft and the sugar has begun to caramelise. Leave to cool. 

Puree the squash and caramelised sugar in a food processor. In a bowl take 1 cup of pureed squash and mix it with 1 cup of the cream as well as the eggs, brown sugar, spices and salt. 

In a separate bowl combine the chestnut paste with the remaining 1/2 cup cream & icing sugar. Spread it on the pie base then top it with the butternut squash mix. 

Bake until the pie is firm to the touch but jiggles when moved which is about 1 hour. Leave to cool before serving. It's even better the next day after the flavours have had more time to develop.