zoom Cinnamon, squash and apple mousse with yogurt and spiced walnuts

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cinnamon, squash and apple mousse with yogurt and spiced walnuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cinnamon, squash and apple mousse with yogurt and spiced walnuts

    This sugar-free dessert relies on the natural sweetness of the squash and apple. Make it dairy-free if you prefer by using coconut oil and coconut milk yogurt- Melissa and Jasmine Hemsley

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes

    Serves: 6 - 8

    Ingredients

    360g butternut squash, peeled deseeded and cut into 2.5cm chunks

    200g eating apples, peeled cored and chopped into 2.5cm chunks

    3 tbsp coconut oil or unsalted butter

    1 tsp ground cinnamon

    300-400ml coconut water

    375g natural coconut milk yogurt or full-fat natural probiotic yogurt

     

    Walnut topping:

    1 tbsp coconut oil or unsalted butter

    pinch ground cinnamon

    25 walnut halves, roughly chopped

    Method

    1. Preheat the oven 200C, gas mark 6. Put the squash and apple on a foil-lined baking tray and dot with the coconut oil or butter. Roast for 30 minutes, turning halfway through, until tender and caramelised at the edges.

    2. Meanwhile, make the walnut topping. Melt the coconut oil or butter with a pinch of sea salt and cinnamon in a frying pan. Add the chopped walnuts, stirring to coat, and toast gently for 6-8 minutes, until golden and crunchy.

    3. Blitz the squash and apple in a blender with the cinnamon and 200ml coconut water until smooth. Keep blending in a little more coconut water until you have a thick, smooth mousse (you may not need to use all the coconut water). Chill in the fridge for at least 20 minutes to firm up.

    4. To assemble, spoon 2 tbsp mousse into the base of a glass, top with a dollop of yogurt and repeat. Sprinkle over the walnuts and drizzle with honey, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary