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.
credits photo : © voltan
