Autumn is well and truly here. I do not know abroad, but here is the sky grey again, leaves are getting ochres and the temperature went low… Surprisingly I didn’t see it coming, just as it cames from a day to another. But Autumn isn’t such a bad thing. On the contrary it is a good thing, because now we can eat apples, pears and so much fruits again.
As I was in my supermarket the other day, I saw a huge pile of butternut squash. I do not know for which reason, the taste for adventure maybe, but I bought one. Coming from south France, that vegetable, fruit (I dot not really know how to name it) are for me totally unknown even suspect.
Well I was with one of these squashes and I had to use it. I thought about a savoury dish but during my researches I only found recipes of soups. Even if the weather in Hamburg is kind of cold those days I did not want to have seach a dish. I also found recipes of roasted squash, but here laso I wasn’t really temptated. Well maybe I will try another time.
But then I remembered an american recipe where the squash pulp was used in a cake. What a fantastic idea ! So I baked a cake with butternut squash and pear. The recipe comes from the french website Marmition and is so great !! Moreover pears were coming from the garden of a friend of mine, it was declicious.
- ½ packet of baking powder
- 2 pears
- 50g almond powder
- 150g flour
- 75g butter
- 3 eggs
- 300g steamed and mixed butternut squash (500g raw flesh)
- 100g sugar
- Peel and cut the squash in small pieces, steam it and mix it
- Beat the butter and the sugar together until it becomes light and fluffy
- Add the eggs, the butternut puree, the almond powder, the flour and the baking powder. Mix again
- Add the pear cut in dice and pour into your mold
- Bake for 45 mins at 180°C
- Let cool before unmold