Butternut savory cake (Print Version)

# Ingredients:

01 - 700 g of butternut squash.
02 - 2 large eggs.
03 - 125 ml milk.
04 - 100 g wheat flour.
05 - 1 teaspoon baking powder.
06 - Fresh thyme.
07 - A drizzle of honey.
08 - Salt.
09 - Pepper.
10 - Smoked paprika.
11 - 35 g grated parmesan.
12 - 15 g parmesan for topping.
13 - 30 g walnuts.
14 - Olive oil.

# Instructions:

01 - Whisk the eggs, milk, flour, baking powder, thyme, honey, salt, pepper, paprika, parmesan, and olive oil in a big bowl until smooth.
02 - Use a mandoline or a processor to slice the butternut squash super thin.
03 - Blend the squash slices into the batter mixture.
04 - Spoon the mixture into the mold in three parts, pressing it down between layers. Sprinkle with parmesan on top.
05 - Bake at 180°C for 45 minutes. Cool it for 10 minutes before removing from the mold.

# Notes:

01 - Tastes great warm or chilled.
02 - Pair it with a leafy green salad for a full meal.

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