walnut cinnamon crunch:

Prep: 15 minutes
Prepare dinner: 35 mins

Serves 6

300g peeled and deseeded butternut squash, cut into chunks
205g % sweet pastry case
4 tbsp maple syrup
1 free variety large egg, crushed
4 tbsp single cream, plus more for serving
Pinch of freshly grated whole nutmeg

For the crunch

Three tbsp (35g) walnut pieces
1½ tbsp demerara sugar
¼ tspt ground cinnamon

walnut cinnamon crunch:

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walnut cinnamon crunch:

Deliver a small pan of water to the boil and upload the squash. Prepare dinner for 15 minutes or until gentle then drain. Press thru a sieve into a large bowl to make a purée, then set aside to cool. Preheat the oven to 160c and area the pastry case onto a baking sheet. Whilst the squash is cool, add the maple syrup, egg, cream and nutmeg, and mix well. Pour the aggregate into the pastry case and bake within the oven for 40 mins or till simply set.

walnut cinnamon crunch:

Leave the pie to chill absolutely at room temperature. Area the walnuts, half the sugar and cinnamon into a mini processor and pulse till the nuts are finely chopped. Stir within the remaining sugar. Sprinkle over the tart before slicing into slices and serving with cream.

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