by bellalimento
Photo by bellalimento
bellalimento's Notes:
Expand2 tablespoons honey Ask a question about this ingredient
1 butternut squash, peeled, seeded and cubed Ask a question about this ingredient
2 eggs Ask a question about this ingredient
3 tablespoons cornstarch Ask a question about this ingredient
5 tablespoons sugar Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
1 refrigerated pie crust Ask a question about this ingredient
1/3 cup sliced almonds Ask a question about this ingredient
powdered sugar - to dust Ask a question about this ingredient
Place honey into a deep sided sauce pan and heat over medium heat. Add cubed squash and cook for approximately 10 minutes. Stirring frequently.
Ask a question about this stepPreheat oven to 395 degrees. WHILE squash is cooking, into a bowl whisk together: eggs, corn starch, sugar and heavy whipping cream.
Ask a question about this stepWhen squash has finished cooking, pour cream mixture over squash.
Ask a question about this stepSpray a 10″ tart pan with cooking spray. Carefully mold pie crust into tart pan. Pour squash mixture into pie crust. Using a spoon, be sure squash is evenly distributed. Sprinkle almonds on top and dust with a sprinkling of powdered sugar.
Ask a question about this stepBake for approximately 25-30 minutes or until mixture sets up. Allow to cool prior to slicing.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
