700g of Butternut Squash
2 Cups of Semolina Flour (240ml cup)
1 ½ Cups of Plain Yogurt
1 Cup of Sugar
1 Teaspoon of Vanilla Powder
1 Teaspoon of Baking Soda
2 Cups of Granulated Sugar
1 ½ Cups of Water
1 Slice of Lemon
6 Pieces of Butternut Squash
Grate the ripe butternut squash and set aside.
Into a bowl, add the semolina flour, the plain yogurt, the sugar, the vanilla powder and the baking soda, mix all the ingredients very well until a batter is formed.
Add all the grated squash and mix until incorporated into the batter.
Transfer all the batter to a removable bottom cake pan greased with plenty unsalted butter.
Cover the cake pan with plastic wrap and let it rest for 30 minutes.
Meanwhile, into a saucepan, add the sugar and the water, mix until the sugar dissolves. Add 1 slice of lemon and bring it all to a boil.
Once you’ve done that, add 6 small pieces of butternut squash, and let them cook for 15 minutes.
After this indicated time, remove the pieces of squash and set the syrup aside.
Now, once the batter has rested, split it into 6 equal parts and add the pieces of squash we cooked on top of each slice.
Take the cake pan to a preheated oven at 180°C (356°F) and let it bake for 35 minutes.
Cut it again into 6 pieces.
After that, pour in the syrup we made and let all of it be absorbed for 5 minutes.