Candied squash with spices

• 400g squash, peeled 1 vanilla pod
• 100g orange juice
• 150g sugar
• 10g fresh ginger, peeled and chopped
• A hint of nutmeg
• Fresh basil or mint
• Vanilla ice-cream
• Raspberry coulis
• Plain or chocolate shortbread

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.