Butternut Squash & Orange Pie excerpted from A Cookbook for Winter: More than 95 nurturing & comforting recipes for the colder months by Theo A. Michaels. Photography by Mowie Kay.
Get cosy with this comforting collection of seasonally inspired recipes—the ideal cook’s companion for the winter months.
A study of 2,000 adults found they anticipate spending 72 hours rustling up meals during the winter months, compared to just 55 hours during warmer months!
And what better way is there to spend a frosty day than preparing delicious food to enjoy with family and friends? When it’s chilly outside, make the most of being holed up indoors and get creative in the kitchen with these comforting and nourishing recipes. And if you do have to venture outside, why not pack some sustaining snacks for winter walks and perhaps a flask of something hot to drink to keep your fingertips toasty and your spirits high.
Featuring more than 95 recipes for winter eating and entertaining, from soups and stews to melted cheese, pasta, pies, and dessert plus warming hot beverages, this book provides all the inspiration you will need.
Butternut squash & orange pie
An alternative take on the traditional pumpkin pie, this butternut squash and orange pie is great all year round, but is particularly satisfying during the colder months. Serve with a dollop of almond- flavoured sweetened cream.
1 x ready-made shortcrust pastry tart case/pie shell
FILLING
1 butternut squash (you need about 675 g/11/2 lb. flesh), peeled and cut into 5-cm/2-inch chunks
flavourless oil, for greasing
180 g /1 cup minus 1½ tablespoons dark brown soft sugar
3 eggs
170 g/200 ml evaporated milk
½ teaspoon ground ginger
1 teaspoon vanilla extract
finely grated zest of 1 orange
a pinch of salt
75 g/½ cup plus 1 tablespoon plain/all-purpose flour
2 tablespoons toasted flaked/ slivered almonds
ALMOND CHANTILLY CREAM
300 ml/1¼ cups double/heavy cream
2 tablespoons icing/confectioners’ sugar
a few drops of almond extract
a 25-cm/10-inch tart tin/pan
Serves 8
Preheat the oven to 160°C fan/180°C/350°F/Gas 4.
Place the squash on a lightly oiled baking sheet and bake for about 40 minutes, or until soft but not coloured. Once done, tip into a large mixing bowl and mash with a potato masher. Leave the oven on.
Use an electric hand whisk to beat the sugar and mashed squash together in a large bowl for a few minutes. Leave to cool slightly then add the eggs and whisk together until fully incorporated. Add the evaporated milk, ginger, vanilla extract, orange zest and a pinch of salt. Whisk until everything has completely combined. Finally fold in the flour, then whisk again until you have a very loose mixture.
Increase the oven temperature to 180°C fan/200°C/400°F/Gas 6.
Pour the mixture into the pastry case and scatter over the almonds. Bake for 40 minutes, it should be firm but have the slightest of wobbles when shaken. When done, remove from the oven and leave to cool in the tin.
Whisk the cream with the icing sugar and almond extract until you have soft peaks; don’t over-whisk the cream. Taste, adding more almond extract if needed, then cover and chill in the fridge until ready to serve.
Slice the pie to serve, with dollops of the almond chantilly cream.
Recipe published with permission from