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Ingredients

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.

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