Butternut squash toffee
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Ingredients
|
1 |
|
butternut squash, about 900 g |
|
2 |
tbsp |
olive oil |
|
150 |
g |
cane sugar |
|
2 |
g |
salt |
Preparation method
- Clean the butternut squash. Remove the peel with a vegetable peeler and remove the seeds and stringy pulp.
- Cut 500 g of the flesh into pieces and blend 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.