Puréed squash and mascarpone verrine

Looking for a recipe to impress your guests during the holidays? 🎄 Try our surprising puréed squash and mascarpone verrine! 👇


Squash purée with hazelnut butter

  • 1 small butternut squash
  • ¼ pound butter Raspberry sauce
  • 1 half pint of fresh raspberries
  • The zest of a lemon, 1 tbsp lemon juice, 1 tbsp sugar, 1 tbsp water

Cinnamon Whipped Mascarpone

  • 350 g mascarpone
  • 1 tbsp cinnamon, 1 tbsp powdered sugar
  • 125 ml of 35% cream



Steps, in this order:

A. Pumpkin purée with hazelnut butter, to be poured in the bottom of the verrine

  1. Peel, then cut the squash into cubes, spread on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 45 minutes at 375°F.
  2. In a saucepan, melt the butter over medium heat, stirring often, until a very dark yellow, almost brown colour is obtained. Stop the cooking by straining the butter in a small strainer.
  3. Pour the butter over the cooked squash in a food processor and purée until smooth.

B. Raspberry sauce to be poured on the purée

  1. In a small saucepan, add all the ingredients and cook over medium heat until boiling.
  2. Whisk the mixture until you obtain a purée.

C. Cinnamon Whipped Mascarpone, to be placed on the sauce: in a large bowl, combine all the ingredients and whisk.

D. At the very end, sprinkle some granolas and chocolate chips from our Grand Granola Euphoria

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