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Butternut squash fruit cake and whipped cream

Butternut squash fruit cake and whipped cream — een communityrecept op Potlikkr.

Ingrediënten

• 0.5 tbsp Ground Cinnamon
• 1.0 tsp Baking Powder
• 0.5 tsp Salt
• 1.0 tsp Bicarbonate Of Soda

Bereiding (voorbeeld)

1. 1

   Make the butternut squash purée: cut the squash in two horizontally and remove the seeds and stringy parts. Bake in a preheated oven (170C/325F/Gas 3) until cooked and it is beginning to collapse. Depending on the size of the squash this will take about 1 hour.

2. 2

   Scoop the flesh out of the skin and if it is still very wet, put the pulp into a saucepan over a low heat to dry it out. This could take from 15 minutes to 45 minutes depending on the amount of water the pumpkin contains. Stir the pulp from time to time. Don't let it scorch.