Callie-Anne Cooks | Butternut Wedge
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Butternut Wedge

Category
Shake and Bake, Sweet Treats
About This Project

This is a twist on the all American favourite……Pumpkin pie! But being from Africa, I thought it would be even better for me to change up the vibe and use a Butternut instead!!! The flavours are pretty similar but the recipe is super easy and CRAZY YUMMY!

 

What you will need:

2 medium size Butternuts

1/2 a tin of Condensed milk (maybe more)

1/2 cup of castor sugar

3 large eggs

1 tsp of Cinnamon

1 tsp of mixed spice

1 thumb size of grated fresh ginger

zest of 1 lemon

4 heaped tbsp of flour

1 heaped tsp of baking powder

1 pkt of Marie biscuits (or any of your fav biscuits will work)

80g of butter

 

Method:

Crust

-This is the easiest biscuit base! So uncomplicated! If you have a food processor at home then you can easily use that! If not, what I like to do is empty the biscuits into a zip lock bag and using a rolling pin-squash the Marie’s until they are like crumbs.

-Finally mix in the melted butter and press the wet biscuit crumbs forming a base at the bottom of your spring form pan. You can use a pie dish if you prefer. But I love using the spring form vibe because its so much easier to serve and slice up when its completely out of the of dish!

 

Filling

-Right, first things first we need to cook our butternut. Without peeling the butternut- half them length ways and scoop out all of the seeds. Throw them into a baking dish and cover them with tinfoil. You want these to almost steam in the oven without them getting any colour. Don’t be tempted to boil them you wont get the same effect! This takes about 30-40min in a 180C oven (if your butternut is huge-just leave it to cook for longer.) Once the butternut is cooled it is so easy to scoop out of its skin with a spoon. Place all the fleshy goodness into a mixing bowl.

-Now we fagga all the ingredients that make this a wedge!! Using a whisk, mix in the spices, lemon zest, grated ginger and sugar. Once its all combined have a little taste. Some butternut is sweeter than others so before adding the creamy condensed milk you must check that. I usually add about half a tin, but if you have a sweet tooth-just fagga more! its up to you.

-Once the condensed milk is combined you can add your eggs one at a time until you have a smooth runny-ish batter. If you have a few lumps of butternut floating around, don’t stress I think its adds texture!!!! zips!

-Finally the flour and baking powder goes in. Sprinkle it in batches and make sure you are whisking away like demon, you don’t want flour pockets!!! pour the delish batter into at VERY WELL GREASED spring form pan or pie dish whatever you prefer.

-Then we bake this butternut beauty!!! for about 25-30mins in a 180C oven. Remember this is a gooey vibe, its not a dry wedge. So if you use a skewer to test if its ready, that wont work. Trust me you want it gooey inside!!

-I love serving this with a huge blob of whipped cream or a meringue topping!!!

 

I hope you enjoy this as much as Maurice does!!! Happy Munching!