HONEY-SQUASH PIE

This recipe calls for approx. 2 1/2 cups pureed squash, about the amount that a 1 kilo (2lb) squash yields. The recipe makes more filling than is needed for a 20 cm (9") pie pan. You can bake the remaining filling in small tart shells.

1 butternut squash, about 1 kilo (2 lbs), approx. 2 1/2 cups

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1/4 cup Tasmanian blackberry honey

1/2 cup molasses

5 large eggs

3/4 cup heavy cream

- Using a wooden spoon, beat the cinnamon, ginger, salt, honey, and molasses with the pureed butternut squash. In a separate bowl, whisk together the eggs and cream, and blend into the squash mixture.

- Heat oven to 210 degrees C (450 degrees F). Place pie crust, home-made is best, into the pie pan. Put the pie dish on a baking sheet (to catch overflows), and pour filling into the crust.

- Bake the pie for 10 minutes. Then lower the temperature to 170 degrees C (325 degrees F), and bake for an additional 45 minutes, or until the center of the filling is firm when the baking sheet is moved gently back and forth.

- Serve warm, at room temperature, or chilled - with whipped cream or ice cream.

MAKES ONE 20CM (9") PIE