Warm pumpkin flan

Prepare the butternut squash and cut into large cubes.

Bake covered at 150°C for about 30 minutes.

Once cooled, take 500 g of pulp and blend until smooth.

Add the remaining ingredients, season with salt and pour into moulds.

Steam for 30 minutes.

Blast chill and remove from the moulds.

Serve hot.

Blend the baked butternut squash with the potatoes until smooth.

Add Culinaire Original, curry and xanthan gum and emulsify.

Season with salt.

Transfer to a piping bag and store in the refrigerator until ready to use.

Bring the water, wine, vinegar, sugar, bay leaves and ginger to the boil.

Leave to cool.

Cut the butternut squash into 2 mm-thick slices and cut out discs.

Place the discs in a vacuum bag, add the cold sweet-and-sour sauce and seal.

Cook at 95°C for 15 minutes.

Cool in ice water.

Grate the cheese.

Bring the Culinaire Original to the boil.

Gradually add the cheese, stirring until completely melted.

Emulsify using a Thermomix to refine the texture.

Season with salt.

Use while hot.