butternut squash tart
a sweet tart to fill any hungry gaps
Servings: 8 portions
Calories: 2085kcal
Ingredients
- 500 g butternut squash
- 50 ml veg oil
- 230 g self raising flour
- 4 slices home made white bread crumbed
- 130 g sugar
- 30 g sugar
- 2 tsps garam masala
Instructions
- Cook the squash in a pan with water, garam masala and 130g sugar, (cover with a lid so any bits poking above get steamed.500 g butternut squash, 2 tsps garam masala, 130 g sugar
- 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.4 slices home made white bread
- 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.50 ml veg oil, 230 g self raising flour
- 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!
Notes
The salt value excludes any you have added yourself, as each family's tastes will differ.
What changes can I make if I'm not following the monthly meal plan
- swap the oil for butter in the pastry
- omit the garam masala, or swap for ground ginger or mixed spice
- reduce the sugar by as much as 50%
- use another vegetable or fruit in place of the butternut squash
- try pumpkin
- sweet potato
- or mashed carrot
- omit the sugar and add garlic, ginger and chilli
Nutrition
Calories: 2085kcal | Carbohydrates: 377g | Protein: 33g | Fat: 55g | Saturated Fat: 42g | Sodium: 26mg | Potassium: 1990mg | Fiber: 18g | Sugar: 161g | Vitamin A: 53150IU | Vitamin C: 105mg | Calcium: 275mg | Iron: 6mg