British Craftsmanship

Miele’s Butternut Squash Pie With Cranberry Ice Cream

Miele Butternut Squash Pie
Miele’s intensive bake function gives this pie a silky smooth filling and perfectly flaky pastry. If you don’t have whole butternut squash or puree to hand you can also substitute for whole pumpkin or pumpkin puree.

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Butternut squash is another variety of winter squash that grows on a vine with a sweet and nutty taste not too distant to that of its cousin the pumpkin. The skin is a tan/yellow colour consisting of a fleshy orange pulp with a cell of seeds in the blossom end.

Technically, & controversially, a fruit this squash is considered a superfood as it is extremely rich in vital vitamins, minerals and antioxidants such as vitamin C, vitamin E and beta-carotene. If this is not impressive enough it is also low calorie and rich in soluble fibre, with this catalogue of benefits it can assist you with weight loss and potentially protect your body against cancer, heart disease and mental health issues.

Versatile & easy to prep it can easily be added to both sweet and savoury dishes. All you ned to do to prep is halve the Butternut squash & scoop out the seeds and chop up into chunks, then roast it and add it to throw into curries, stews or soups or even a nice winter salad. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

On the sweet side of things, Miele, renowned for the high quality appliances, have provided the seasonal desert recipe below incorporating Butternut Squash. This recipe can be done using any oven, however to get consistently top results using the intensive bake function on their versatile Miele Oven is recommended.

Miele’s intensive bake function gives this pie a silky smooth filling and perfectly flaky pastry. If you don’t have whole butternut squash or puree to hand you can also substitute for whole pumpkin or pumpkin puree.

Ingredients

For the Pastry

250g plain flour

100g icing sugar

1 vanilla pods

1 lemon zest

200g cold butter

2 egg yolks

For the Butternut Squash Filling

480g butternut squash puree

2 eggs

1 yolk

310ml double cream

75g dark brown sugar

65g caster sugar

½ zest lemon

1 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp grated nutmeg

¼ tsp ground cardamom seeds

½ tsp salt

For the Cranberry Ice-cream

300ml double cream

300ml whole milk

2 vanilla pods

6 egg yolks

140g caster sugar

6 tbsp advocaat

250g cranberry puree with 20g of caster sugar

To serve

2 tbsp maple syrup

20 caramelised pecans

Icing sugar to dust

Method

To make the ice-cream

  • Add the double cream, milk and advocaat in a Miele Solid Steam Container with the vanilla seeds and pods. Mix up well & then place in a Miele Steam Oven and steam for 7 minutes at 100°C, uncovered.
  • Mix the egg yolks and caster sugar together in a large bowl.
  • Whisk the infused cream into the egg mixture and then pour the custard mixture back into the steam container and steam at 90°C for 8 minutes.
  • Remove from the steam oven and whisk well to create smooth custard and sieve into a glass bowl. Add the cranberry puree and set aside to cool then transfer to the fridge.
  • 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

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

  • 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

  • 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.
  • Pre-heat a Miele Oven on intensive bake at 175°C.
  • Pour the squash mixture into the pastry case and place in the oven on a wire rack to cook for 25 – 30 minutes.
  • When cooked, remove from the oven and allow cooling at room temperature.
  • Serve a slice with a ball of the ice-cream, some caramelised pecans, a drizzle of maple syrup and a dusting of icing sugar.

For more recipes, helpful advice and appliance reviews please visit our Paul Alexander news page to keep up to date with the latest blogs. If you are looking for Miele appliances whether for an existing or new kitchen project, our Windsor Kitchen Showroom situated across from the iconic Windsor Castle, showcases a range of their kitchen appliances on display. Please contact our sales team on 01753 840004 or alternatively you can email us at hello@paul-alexander.co.uk

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