Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Batter
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
Squash
Place the squash (whole) on a baking tray lined with baking paper.
To roast
Approx. 1 hr. in the centre of an oven preheated to 210 °C. Remove, allow the squash to cool slightly.
Squash puree
Cut open the squash, remove the seeds, scrape out the flesh, place in a measuring cup. Puree the squash, place 120 g in a bowl. Cover and refrigerate the remainder of the squash puree (see tip).
Batter
Add the sugar to the bowl of squash puree along with all the other ingredients up to and including the lemon juice, mix well. Combine the flour with all the other ingredients up to and including the salt, mix into the squash mixture using a rubber spatula. Transfer the batter to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Take the blondie out of the oven, remove from the tin and leave to cool on a rack. Cut the blondie into 16 slices.
| Tip: | Any leftover squash puree can be stored in the fridge in a sealed container for approx. 3 days. I like to use it for another batch of blondies or with other vegetables to make a vegetable soup. |
|---|---|
| Shelf life: | The blondies will keep in a sealed container at room temperature for approx. 2 days. |
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