Butternut maple pecan lattice pie
Ingredients
- 700g chunk butternut squash or pumpkin
- 1 tbsp vegetable or sunflower oil
- 175g light muscovado sugar
- 250g tub mascarpone
- ½ tsp freshly grated nutmeg
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground ginger
- 2 eggs
- 3 tbsp maple syrup, plus more to serve
- 1 tsp vanilla extract
- 2 x 375g packs chilled dessert pastry
- plain flour, for rolling
- milk, for brushing
- handful pecan halves, very roughly chopped
- icing sugar and whipped cream, to serve
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