Creamy Gem Squash Pie with a Buttery Crust

Embrace the natural sweetness of gem squash with this simple yet irresistible pie. Light, fluffy, and beautifully golden, this recipe, by Bloem Restaurant, brings out the best in this versatile vegetable. With a delicate balance of buttery richness and a hint of sweetness, it’s perfect as a comforting dessert or a unique side dish.

For the ultimate pairing, enjoy it with a glass of Paul Clüver Village Chardonnay.

Servings: 4 pax

Ingredients:

• 1kg gem squash mass
• 8 eggs
• 250 ml cake flour
• 250 ml sugar
• 120g butter (melted)
• 300ml milk
• A pinch of salt
• 8 ml baking powder

Method:

• In a large bowl, whisk together the eggs and sugar until well combined. Add the gem squash and mix until smooth.
• Gradually pour in the milk, stirring continuously to ensure the mixture stays smooth.
• Sift the flour, salt, and baking powder into the mixture, whisking gently to incorporate. If any lumps form, use a stick blender to quickly blend the batter until smooth.
• Whisk in the melted butter until fully combined and the batter is creamy.
• Pour the batter into a greased baking dish and bake in a preheated oven at 170°C for 15-20 minutes, or until the pie is golden and set.