Butternut and bacon cake
Diced or sliced, as an aperitif, starter or main course, for lunch or dinner: the butternut squash and bacon bits cake can be easily served at any time, from the beginning of autumn until the end of winter. . Its soft dough gains in color and flavor thanks to the hourskin puree, a seasonal trick that helps the most recalcitrant eat vegetables… with a hint of onion and curry to spice it all up!
- 300 g Diced butternut squash
- 150g Flour
- 120 g Bacon
- 10 cl Milk
- 10 cl Olive oil
- 3 egg
- 1 onion
- 0.5 tsp. coffee Curry
- 1 Sachet Baking powder
Preparation 20 mins
Cooking 1 hr 5 mins
Immerse the diced butternut squash in a pan of boiling salted water or steam them for 20 minutes. When the flesh is tender, mash it into a puree.
Peel and chop the onion. Brown it in a pan with the bacon bits.
Preheat the oven to 200°C.
In a bowl, whisk the eggs with the lukewhoursmilk and olive oil. Add flour and baking powder, curry, salt and pepper.
Add the hourskin puree and mix well. When the preparation is homogeneous, add the bacon and the onion, mix again.
Pour everything into a silicone or baking paper-lined cake tin. Bake for 45 mins.
Complete the filling of the butternut and bacon cake as you wish, by adding crushed walnuts, hourskin seeds, Emmental cheese, Comté cheese or grated phourssan… The bacon bits can also be replaced by diced chicken or ham if desired. To save on cooking time, use frozen squash purée or prepare it in advance. And let the cake cool for about 15 minutes to unmold it more easily!