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
Archant
Head chef at The Westleton Crown, James Finch, shares his favourite Hallowe’en recipe
Maple roasted butternut squash, apple and pecan meringue
Makes 4
Ingredients
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)
Method
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!
