The 2017 edition of the #Choctoberfest ends today. So, to close the event in style, I chose to highlight in my last recipe created for this festival occasion, one of my very favourite treats: white chocolate. You may have already tried my Homemade Nutella recipe published last summer. Today’s variation is based on this recipe, but with the addition of a new ingredient: roasted squash.
Pumpkin desserts are extremely popular in North America, but not that much in Central Europe, were squash is considered as a savoury ingredient. This is a shame because the sweetness of squash combines wonderfully with spices such as cinnamon or nutmeg, and its smooth texture and lovely colour make it the perfect ingredient to create stunning desserts.
Another aspect not to be overlooked is that squash is extremely interesting from a nutritional point of view: it has a low glycemic index (GI) and a strong satiating power. It is an alkalising food and a good source of beta-carotene, manganese and vitamin B2.
In this recipe, I chose to use roast red kuri squash, firstly because I wanted to get a nice orange colour for my spread, and then because cooking it that way gives it a delicious taste of grilled chestnut. I have combined it with almond for creaminess, and with white chocolate to make it a truly decadent treat. You can enjoy this spread on bread or waffles, as a base for a vegan cheesecakea – recipe coming soon – or as frosting for your Halloweenesque baked creations.
If you want to make a vegan version of this spread, you can either get white vegan chocolate from an organic store, or make it yourself by following this recipe:
Enough small talk, here is the way you make White Chocolate & Red Kuri Squash Nutella!
For ~ 700gr spread
- 250 gr raw red kuri squash, with skin and without seeds
- 200 gr white chocolate
- 100 gr almonds
- 250 ml plant milk
- 50 ml oil
- Cut the squash into slices.
- Bake the squash in preheated oven at 180° C for 25 minutes, until golden brown. Take off the skin.
- In a saucepan, melt white chocolate with the oil over very low heat.
- Blend the almonds, plant milk and roasted squash in a high speed blender, until smooth. Add more milk if needed.
- Combine the pumpkin and almond puree with melted white chocolate. Mix until homogeneous.
- Pour into an airtight jar. Store in the refrigerator for maximum 10 days.
Do not forget to discover the recipes of the other #Choctoberfest 2017 participants here:
You only have a few hours left to enter our our fabulous #Choctoberfest giveaway! You will find on last Monday post all the information to register and have a chance to win our fantastic prize pack!
I wish you a very nice weekend,