UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Wash the squash and pat dry. Cut in half, scoop out the seeds and then cut into 3-4cm wide slices. Weigh the slices and then calculate 1% to find the amount of 'cal' needed. 500g of squash would need 5g of 'cal'. In a bowl large add the squash slices, 'cal' and enough water to cover. Stir to dissolve the call. Cover with a tea towel and leave to soak for 12 hours.
Meanwhile make a syrup with the sugar, water, cinnamon stick, star anise, clove and orange zest, bring to a simmer to dissolve the sugar, then turn off, cover and let steep.
Preheat the oven to 180oC.
Rinse the squash well under running water, place in a deep baking dish, pour the syrup and the aromatics over the top and make a cartouche with baking paper to fit the top the baking dish. Place on a tray to catch spills and slide into the oven. Let cook for 20- 30 minutes until soft but firm. Remove the squash slices carefully to a warmed plate and pour the syrup into a sauce pan, simmer until reduced and thick.
Serve in warmed bowls with a little syrup and ice cream or cream. Any left over syrup is delicious in coffee.