Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
750g pumpkin, peeled, seeded and cut into large wedges
2 large Waitrose British Blacktail Free Range Eggs
½ Grated zest of lemon
2 cm stem ginger, finely chopped
Method
Preheat the oven to 180°C, gas mark 4. Arrange the pumpkin in a baking dish so that it fits neatly and scatter with the cinnamon, nutmeg and ginger, and half the sugar. Dot with butter and bake in the oven for 50 minutes until the flesh is tender.
While the pumpkin is cooking, roll out the pastry and use to line a 20cm deep loose-bottomed flan tin. Chill for 15 minutes then bake blind for 15 minutes using baking beans or dried pulses.
Purée the pumpkin and any juices from the dish with the cream in a blender or processor. Beat the eggs with the remaining sugar and the lemon zest until pale then fold in the pumpkin purée and stem ginger. Pour into the flan case and bake for 45-50 minutes until just set and golden. Serve warm or chilled with thick cream.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,433kJ/ 344kcals
Fat
22.1g
Saturated Fat
13.4g
Carbohydrates
30.9g
Sugars
17.3g
Fibre
1.5g
Protein
5.3g
Salt
0.2g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Butternut Squash in trolley 0