Butternut Squash on grocery store shelf always attracted my attention and I bought one.
It’s a pumpkin family one and pumpkin pie came to mind. And I wanted to make it the Indian way for ease of finding ingredients.
One of Tarla Dalal’s Website recipe was adopted for this time consuming dish. It even said garam masala for ingredients.
Mix one cup of maida (refined flour) with cold butter and half a teaspoon of salt. Make into a coarse breadcrumbs consistency. Add some cold water to make into a soft dough. Cover and allow to chill for half hour.
Cut and deseed the butternut squash into wedges and bake on a slightly greased tray for about 45 minutes in a preheated oven.
Roll the soft dough on a floured surface into a 12 inch diameter crust base. Slightly grease a pie dish or tart pan preferably with removable bottom and place the crust base in and adjust the sides. (I didn’t have a proper tray for this in Bangalore and hence just used a silver foil).
Scoop the baked and softened butternut Squash wedges and mash into a purée. Add condensed milk, two tablespoons of baking powder, one teaspoon cinnamon powder, 3/4 teaspoon grated nutmeg, half teaspoon ginger powder, half teaspoon powdered cloves and salt. Mix well so that there are no lumps in the mixture.
With a spoon fill the mixture into the chilled crust and bake for about 40 minutes or till the filling is set and the top has turned into a nice golden brown.
Certificate came from one of the best cooks, Sunu, my wife who said yummy scrummy.