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Grate the squash with the red cone.
Put all the ingredients in the saucepan and bring to a boil. Then cook gently for 25 minutes. Allow to cool.
Put the candied squash in the bottom of a dessert cup and top with a scoop of ice-cream and drizzle all over with raspberry coulis. Do not forget to add shortbread for the final touch.
Variant: Mix the candied squash with ice cream for an even more delicious dessert.