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A tasty treat for Hallowe’en

PUBLISHED: 11:37 13 October 2015 | UPDATED: 12:27 13 October 2015

Maple roasted butternut squash, apple and pecan meringue

Maple roasted butternut squash, apple and pecan meringue


Head chef at The Westleton Crown, James Finch, shares his favourite Hallowe’en recipe

Maple roasted butternut squash, apple and pecan meringue

Makes 4


100ml egg whites

100g caster sugar

100g icing sugar

200g butternut squash (diced)

2 eating apples (sliced)

100g pecans

100ml maple syrup plus extra for pouring over top

200ml double cream (whipped)


Pre heat oven to 100°C. Whisk the egg whites to stiff peaks. Add the caster sugar bit by bit until all incorporated. Fold in the sifted icing sugar with a metal spoon. Line a baking tray with parchment. Pipe the meringue into nests on the lined tray. Place in oven for 2-3 hours (aprox) to dry out keep an eye on them and adjust the oven temperature accordingly. Once cooked allow to cool, the meringues can be kept for a couple of days in an air tight container

For the roasted filling

Roast the butternut squash in the oven at 180°c until tender, warm up a frying pan and add a table spoon of butter, sauté the sliced apple, add the butternut squash and continue to sauté, add maple syrup and let it bubble and reduce, add the pecans and cool on a tray. To assemble spoon some of the squash in the bottom of the meringue nests, pipe in some cream and top with more of the squash. Finish with a drizzle of maple syrup. Bon appetite!


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