Hi,
Today I’m sharing this little seasonal recipe with you! It’s an autumn weekend, and Halloween is in full swing! Squash is often used in the famous squash soup or other savory dishes, but we tend to forget that it can also be used in sweet dishes!
I love it, and I add a pinch of cinnamon depending on my mood—it's a quick and easy recipe!
| Difficulty | Serving | Price | Preparation | Cooking |
|---|---|---|---|---|
| Easy | 6 people | Affordable | 30 min | 30 min |
List of Ingredients
Shortcrust pastry
- 100 grams of butter
- 80 grams of sugar
- 1 tsp (teaspoon) of salt
- 1 egg
- 300 grams of flour
mashed squash
- 800 grams of PN squash (net weight after cooking).
- 1 egg
- 100 grams of 15% cream
- 60 grams of sugar
- 1 tsp (teaspoon) salt
- juice from half a lemon
- 1 teaspoon fresh ginger (grated) or ground ginger.
- 30 grams of flour
Preparation Steps
Shortcrust pastry
- Mix the flour, salt, and sugar in a bowl.
- Add the butter, then work it into the flour by kneading quickly and lightly with your fingertips. You should end up with a coarse, crumb-like texture in 2 or 3 minutes.
- Quickly stir in the milk or water. You only need a very small amount to help the dough come together and form a ball. Milk or water? It’s up to you.
- To roll out the dough easily, place it on parchment paper and bake it as is in the baking pan.
Pumpkin Puree
- Cook the squash, drain it thoroughly, and then whip it in a bowl.
- Add all the other ingredients. Pour the mixture over the rolled-out and pricked dough.
- Bake at 220°C for about 30 minutes; check to see if it's done.
An Extra Tip
It's important to let the squash drain thoroughly and dry a little after boiling it in water, so that it doesn't make the shortcrust pastry soggy.
You can buy ready-made dough and just prepare the mixture.
It's best to use a round dish that's about 30 cm in diameter.
It's important to preheat the oven thoroughly.
