Ingredients :
- 5 cups butternut squash (cooked and mashed)
- 1 cup half and half
- 1 cup milk
- 1 cup cake flour
- 1 cup sugar (can be substituted with one half cup sugar and 6 packets of Splenda)
- 2 large eggs
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
Method :
- Mix all wet ingredients together and stir briskly until well mixed. Shake in dry ingredients slowly as you mix with a large spoon. Keep adding dry ingredients until everything is mixed together. Spread in a 9 by 13 glass dish and bake for 1 hour in a preheated 350 degree oven.
- It is best to bake this dish covered for the first 50 minutes or so. Do not use a tin foil cover or it may stick to the top of the tart and leave your presentation lacking in the end. Remove cover for the last 10 minutes 2 Brown dish nicely
- Let the dish cool for 10 to 15 minutes before serving and sprinkle the top with cinnamon sugar
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