Butternut squash pie with ricotta

Ingredients:

300 g butternut squash

250 g ricotta

50 g sugar

3 eggs

100 g semolina

15 g veg oil

5 g baking powder

1/2 tsp lemon extract

Method:

1. Peel and cut butternut squash on 3x3 cm cubes. Put into food bag and cook in a microwave for 10 mins until soft.

2. Take cooled butternut, add eggs, ricotta cheese, sugar, semolina, oil and mix it with stick blender until smooth.

3. Add baking powder and lemon extract (or any extract you prefer). Stir well.

4. Pour batter into baking tin. I used round 20 cm tin. Bake 170 °C, 40-45 min.