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Butternut Squash Tart

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butternut squash tart

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Freezes Well
Cost per portion 20p
Calories: 2085kcal


  • 500 g butternut squash
  • 50 ml veg oil
  • 230 g self raising flour
  • 4 slices home made white bread crumbed
  • 150 g sugar
  • 2 tsps garam masala


  • Cook the squash in a pan with water, garam masala and 130g sugar, (cover with a lid so any bits poking above get steamed.
  • Remove lid when it’s all mulched together. Keep adding water/reducing until you have a thickish wallpaper paste consistency.
  • Crumble in the breadcrumbs, don’t add all of it if it’s getting too stiff: the consistency of a buttery mashed swede would be about right here.
  • Squidge the flour, 30g sugar, oil and approx 4 tbspns water until you have a soft stretchy dough. Press this out into the base and sides of an 8 inch pie dish or flan case.
  • Bake at gas mark 5 for approximately 5-8 mins until just beginning to brown, then remove, fill with the squash mixture and bake for a further 10 mins until edges of pastry are dark golden. Makes 8 portions so be very disciplined and freeze half for next time!

Equipment Needed


The salt value excludes any you have added yourself, as each family's tastes will differ.
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Nutrition Facts
butternut squash tart
Amount Per Serving
Calories 2085 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 42g263%
Sodium 26mg1%
Potassium 1990mg57%
Carbohydrates 377g126%
Fiber 18g75%
Sugar 161g179%
Protein 33g66%
Vitamin A 53150IU1063%
Vitamin C 105mg127%
Calcium 275mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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