• Mini Butternut Squash Compote Pavlovas

Halloween Mini Butternut Squash Compote Pavlovas

Halloween is one of my favorite American holidays. Witches, demons, and ghosts are my theme =) Plus you can dress up as silly as you want to. I always wait for this day with a childlike excitement. But this year is even more special! Why is that? Because I collaborated with amazing girls from LatteJournal to bring you not only cooking inspiration, but also a whole bunch of ideas for a sophisticated Halloween Dinner decoration. Awesome, isn’t it?! Wait for my next post and see our cool pics.

Halloween Butternut Squash Compote Pavlovas

For a main course I suggest my Amazing Flank Steak seasoned with my new black magic (coffee) steak rub. You will love this dish! As for dessert, I wanted to be creative and cook something very special. These Mini Butternut Squash Pavlovas is my dream dessert. Hope you’ll enjoy them as well! If you have any favorite Halloween dessert recipes, share them with me, that’ll make me super happy!

Halloween Butternut Squash Compote Pavlovas Recipe

TIP: Before beating egg whites, wipe the bowl with a slice of lemon. Then wipe again with a paper towel to make sure the bowl is completely dry and non-greasy. This is absolutely crucial! If you want, you egg whites to be the right consistency. In the end, they should look like this.

Merengue

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Mini Butternut Squash Pavlovas

Prep Time: 15 mins
Cook Time: 180 mins
Yields: 8 mini Pavlovas

Ingredients:

  • large egg whites - 4, room temperature
  • white sugar - 2 1/4 cup, divided
  • corn starch - 2 teaspoons
  • lemon juice - 1/2 tablespoon
  • salt - 1/4 teaspoon
  • vanilla extract - 1 teaspoon
  • heavy whipping cream - 1 cup, cold
  • powdered sugar - 2 tablespoons, or to taste
  • butternut squash - 1 cup, peeled and cubed (1/4 inch cubes)
  • water -2/3 cup
  • orange juice - 1/4 cup
  • lemon juice - 1/4 cup
  • fresh thyme - a few sprigs
  • orange zest - 1 stripe, 3-4 inch long
  • orange zest - 1 stripe, 3-4 inch long
  • melted dark chocolate - for garnish, optional

Instructions:

  1. Preheat oven to 225 F.
  2. Line two large baking sheets with parchment paper. Using a glass mark the perimeter with a pencil.
  3. Using mixer, beat the egg whites with the salt until soft peaks.
  4. With mixer on, gradually add 1 cup of sugar and beat 8-10 minutes on high speed, or until stiff peaks form.
  5. You egg whites should look glossy and super white.
  6. Add lemon juice, corn starch, and vanilla extract and fold in to combine.
  7. Spoon the meringue onto the baking parchment into the circles, making a nest form.
  8. Bake the Pavlovas for 1 hr 15 min then turn oven off. Let them stay in the hot oven another 30 min, without opening the door.
  9. Meanwhile, cook the butternut squash compote.
  10. In a small saucepan combine water, orange juice, lemon juice, 1 cup of sugar, thyme, and orange zest.
  11. Bring to a boil then lover the heat and simmer until it becomes sirupy 15-20 minutes.
  12. Add cubed butternut squash. Cook until the squash is soft.
  13. Remove from the heat and let to cool completely.
  14. Beat cold whipping cream with the powdered sugar and 1/2 teaspoon of vanilla extract.
  15. Spoon the whipped cream on top of your mini pavlovas and garnish with butternut squash compote and a drop of dark chocolate.

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