Hi,
Today, I'm sharing this little seasonal recipe with you! On this autumnal weekend, right in the middle of Halloween celebrations! Squash is often used in the famous squash soup or other savory dishes, but we forget that it can also be used in sweet recipes!
I love it, and I add a pinch of cinnamon to taste. It's a quick and easy recipe!
| Difficulty | Portion | Awards | Preparation | Cooking |
|---|---|---|---|---|
| Easy | 6 people | Good Value | 30 min | 30 min |
List of ingredients
Shortcrust pastry
- 100 g butter
- 80 g sugar
- 1 teaspoon salt
- 1 egg
- 300 g flour
pumpkin pulp
- 800 g of squash (net weight after cooking).
- 1 egg
- 100 g cream 15%
- 60 g sugar
- 1 tsp (teaspoon) salt
- juice of half a lemon
- 1 teaspoon fresh ginger (grated) or ground ginger.
- 30 g flour
Preparation steps
Shortcrust pastry
- Mix the flour and salt in a dish with the sugar.
- Add the butter, then incorporate it into the flour by kneading quickly and lightly with your fingertips. You should obtain a coarse semolina-like texture in 2 to 3 minutes.
- Quickly stir in the milk or water. You only need a little to bind the dough and form a ball. Milk or water? It's up to you.
- To spread easily, spread the dough on baking paper and bake as is in the pan.
Pumpkin mass
- Cook the squash and drain it well, then whip it in a bowl.
- Add all the other ingredients. Pour over the rolled-out and pricked dough.
- Bake at 428°F for about 30 minutes, checking to see if it's done.
The extra tip
It is important to let the squash drain and dry a little after cooking it in water, so that it does not soak the shortcrust pastry base.
It is possible to buy ready-made dough and just make the filling.
Preferably use a round dish measuring approximately 30 cm.
It is important to preheat the oven thoroughly.
