Squash pie

8 servings By Food24
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Tap for method

Ingredients (7)

5.00 gem squash
125.00 g butter — or margerine
125.00 ml sugar
4.00 eggs — extra-large
125.00 ml flour — cake
15.00 ml baking powder
250.00 ml milk
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Halve the squashes and boil until done.
Scoop out the seeds and discard.
Scoop out the flesh and place in a sieve over a dish to drain off as much liquid as possible.
Preheat oven to 180 °C and grease an ovenproof dish with butter.
Cream the butter or margarine and sugar together well.
Beat in the eggs one at a time.
Sift the flour and baking powder into the butter mixture and stir in with the milk.
Stir in the squash flesh to produce a slack batter.
Pour into the prepared dish and bake for about 1 hour or until golden brown and done.

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