• Roast the butternut squash in a paupiette style until soft.

• Smoke the roasted squash over the Green Egg BBQ.

• Blend the smoked squash in a Vitaprep until smooth.

• Pass the blended squash through a sieve and reserve.

• Blend the yogurt, squash purée, xanthan gum, and vegetable oil together until emulsified.

• Prepare a sugar mix by combining water, inverted sugar, glucose, sugar, and Gellan gum F.

• Blend the sugar mix and squash/yogurt mix in a 1:1 ratio.

• Pass the final mixture, churn, and freeze.

1. Combine small dice of squash and salt and steam on fan 4, 100 degrees until soft. (the smaller the dice the quicker it will cook)
2.  Blend until smooth, pass and smoke with gun for 15 minutes or until smoke has dissipated.
3.  Place smoked squash puree in vita prep with icing sugar and maltosec and blend until smooth.
4. Pass, reserve half of the puree and combine the other half with squid ink until midnight black. freeze in 100g bags until required.

Squash Puree for Plating

1.  Place papillote roasted squash mix into large pot with noisette butter.
2.  Roast hard and fast to evaporate excess moister.
3.  Season with salt and lemon
4. Add double cream and reduce until a homogenous consistency is reached. Do not burn.
5. Place contents into a vita prep and blend until smooth.
6. Pass and adjust seasoning if necessary.