African pumpkin tart

• 5 cups butternut squash (cooked and mashed)
• 1 cup half and half
• 1 cup milk
• 1 cup cake flour
• 1 cup sugar (can be substituted with one half cup sugar and 6 packets of Splenda)
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

1. Mix all wet ingredients together and stir briskly until well mixed.
2. Shake in dry ingredients slowly as you mix with a large spoon.
3. Keep adding dry ingredients until everything is mixed together.
4. Spread in a 9 by 13 glass dish and bake for 1 hour in a preheated 350 degree oven.
5. It is best to bake this dish covered for the first 50 minutes or so.
6. Do not use a tin foil cover or it may stick to the top of the tart and leave your presentation lacking in the end.
7. Remove cover for the last 10 minutes 2 Brown dish nicely
8. Let the dish cool for 10 to 15 minutes before serving and sprinkle the top with cinnamon sugar

butternut squash, milk, cake flour, sugar, eggs, baking powder, salt, cinnamon

Taken from cookpad.com/us/recipes/478633-african-pumpkin-tart (may not work)