Gluten Free, Dairy Free, Sugar Free Butternut Squash Flan

Grease a 23cm|9" flan tin.

For the pastry: sift the flours, salt and sugar into a mixing bowl and mix well. Rub in the margarine until the mixture resembles breadcrumbs. Stir in the almonds.

Stir in the egg until the mixture starts to clump. Bring the mixture together with your fingertips and lightly knead until smooth. Place the dough on a large sheet of cling film then place another sheet of cling film on top. Using a rolling pin, first flatten the dough into a round then roll out until just larger than the tin.

Peel off the top sheet of cling film. Lift the dough into the corners and against the sides of the tin. Trim the edges and peel off the cling film. Chill for 15 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Line the pastry case with non-stick baking paper and cover the base with baking beans or rice. Bake for 15 minutes, then remove the paper and beans, and bake for a further 5-10 minutes until the base is pale golden. Remove from the oven and reduce the oven temperature to 170°C (150° fan) 325°F gas 3.

For the filling: steam the squash chunks until tender and leave to cool slightly. Reserve 2-3 pieces and place the remainder in a food processor and blend until smooth.

Mix together the eggs, egg yolk, soya cream, maple syrup, sugar and spices.

Pour into the food processor holding the pureed squash. Blend the mixture until smooth, then pour into the pastry case.

Bake for 30-40 minutes until the filling is set, but still slightly wobbly in the centre.