Butternut Squash Pie

This seasonal dessert has been prepared using the intensive bake function on our versatile Miele Oven, which ensures a silky smooth filling and perfectly flaky pastry. Instead of using butternut squash puree you can use a traditional pumpkin filling. Prepare the pumpkin by steaming the flesh as the butternut squash or you can buy tinned unsweetened pumpkin puree that's ready for filling.

Method

To make the ice-cream

1. Place the double cream, milk and advocaat in a Miele Solid Steam Container with the vanilla seeds and pods. Stir well. Place in a Miele Steam Oven and steam for 7 minutes at 100°C, uncovered.

2. Mix the egg yolks and caster sugar together in a large bowl.

3. Whisk the infused cream into the egg mixture. Pour the custard mixture back into the steam container and steam at 90°C for 8 minutes.

4. Remove from the steam oven and whisk well to create a smooth custard and sieve into a glass bowl. Add the cranberry puree and set aside to cool then transfer to the fridge.

5. Transfer the custard into an ice cream machine and churn until set. Spoon into a plastic container and store in the freezer until ready to serve.

To make the pastry

1. Place the flour, icing sugar, butter, vanilla pod and lemon zest into a food processor. Blitz until the mixture resembles bread crumbs.

2. Add the egg yolks whilst still blitzing. When the mixture comes together as a ball wrap in cling film and leave to rest in the fridge for at least half an hour.

3. Remove from the fridge once rested. Roll the pastry out onto a floured surface until 3-4mm thick. Line a rectangular 36cm by 12cm tin (or use a 26cm round tin), return to the fridge to rest before trimming, leave to rest for 20 minutes.

4. Once the pastry has rested trim off any excess pastry and return to the fridge. Keep any spare pastry to make pastry leaves to decorate if you wish.

To make the butternut puree

1. Cut the butternut into 2cm cubes, place on to a perforated steam tray and transfer to a Miele Steam Oven. Cook at 100°C for 30 minutes. Once cooked remove the squash from the oven and blend in processor to make smooth puree, transfer the mixture to a large bowl, cover and chill in the fridge until needed.

To assemble the pie

1. Once the butternut puree is cool, whisk in the eggs, egg yolk, double cream and sugars into the puree and mix well. Next whisk in the remaining spices until combined.

2. Pre-heat a Miele Oven on intensive bake at 175°C.

3. Pour the squash mixture into the pastry case and place in the oven on a wire rack to cook for 25 – 30 minutes.

4. When cooked, remove from the oven and allow to cool at room temperature.

5. Serve a slice with a ball of the ice-cream, some caramelised pecans, a drizzle of maple syrup and a dusting of icing sugar.