Butternut squash toffee
Recipe makes 650 grams.

Ingredients
500 |
g |
butternut squash, cut in cubes |
2 |
tbsp |
olive oil |
150 |
g |
cane sugar |
2 |
g |
salt |
Preparation method
- Blend the butternut squash as finely as possible in the blender or food processor.
- Heat the olive oil in a suitable pan and add the finely blended butternut squash, the sugar, and the salt.
- Leave it to gently evaporate and caramelise on a very low heat while stirring regularly.
- Pass through a sieve if necessary.
Serving suggestions
- As part of a starter, entremets, or main dish, e.g. with fried scallops or lobster.
- As part of an amuse-bouche, e.g. with pumpkin, fennel, celeriac, or conical cabbage components.
- Perfect in a dessert with sea buck thorn, dill and yuzu.