Moist Red Kuri Squash Cake soft and indulgent

1 Start your oven at 180'C (356'F).

2 Heat up the butter in a non-stick pan and add the sun squash. Cover and allow to cook gently, for 10 minutes.

3 Meanwhile, break your eggs into a bowl, add the sugar and whisk until creamy. Then, fold in the flour, baking powder and ground hazelnuts.

4 When the sun squash is cooked add it to the batter along with the roasted hazelnuts. Stir well for a while.

5 Pour the mixture in a round baking tin and bake for 40 minutes.

6 When done, take it out of the tin and dust your pie with some icing sugar. Serve with some custard.