Butternut squash tart mix

Ingredients

1.2 kg	Butternut squash (peeled & diced)
1 head	Garlic
1 sprig	Thyme
1 sprig	Rosemary
1 lt	Double cream
12	eggs

Method

1.      Roast off the squash with the broken down garlic, thyme & rosemary in a hot oven ensuring it is fully cooked & lightly browned.

2.      Blend in a food processor the squash minus the herbs & the garlic until smooth.

3.      Remove from the food processor into a bowl & mix in the eggs & double cream.

4.      Adjust the seasoning.

5.      Cook in a pre-cooked tart case at 160ºC for 35-45 mins.