Butternut and amaretti sundae



For the butternut layer:


1 butternut squash, seeds scooped out

100g golden caster sugar

3 tbsp cornflour

1 pinch of salt

350ml whole milk

120ml double cream

2 egg yolks

20g unsalted butter

1tsp vanilla extract



To serve:

60g amaretti biscuits, crumbled, 4-9 whole biscuits

300g crème fraîche

60g dark muscovado sugar

30 dark chocolate, shaved or grated



1. Preheat the oven. Place the butternut , cut side down, on a lined baking sheet and bate for 45 minutes or until it is tender. Puree until smooth in a food processor or with a blender.


2. Combine the caster sugar, cornflour and salt in a saucepan. In a medium bowl whisk the milk, cream and egg yolks together.
 Gradually whisk the wet into the dry ingredients, continuing to whisk, until smooth. Cook over a medium high heat, still whisking constantly, for 8 to 12 minutes, until the mixture thickens and bubbles. Reduce the heat and cook, whisking for one minute further.


3. Pour the mixture through a sieve and into a bowl. Stir in the butter and vanilla extract and cover the surface directly with a layer of clingfilm to prevent a skin forming. Leave to cool completely then stir in the butternut puree, covering to chill for at least one hour.


4. One hour before serving put the crème fraîche in a wide bowl and sprinkle the surface evenly with the muscovado sugar. Chill until needed. To serve, layer a spoonful of crushed amaretti biscuits in the base of glass, topped with heaped tablespoon of a squash mixture and a heaped tablespoon of muscovado crème fraîche. Repeat the layers, finishing with the crème fraîche, a whole amaretti biscuits and a good grating of dark chocolate.