This delectable dessert is a must for an autumn or winter meal. It’s super seasonal and I have brought a Middle Eastern twist as we do with many of the dishes at The Black Cow. Roast and puree your squash if you like, but there’s no shame in using store-bought puree if you are short on time.

Method:

• If making your own puree: peel and roughly chop your pumpkin/squash. Cutting a handful of squash, into 1 – 2cm cubes. Discard the seeds. Roast on baking parchment (separating the cubed from the chopped squash) and drizzle with olive oil in a preheated oven at 200°C until very soft (approximately 40mins). Mash the chopped squash with a fork and allow to cool before using.

• Whisk all ingredients — except the bread and nuts — in a large bowl.

• Add the bread and squash cubes and stir to coat well. Leave for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 180°C while the bread is soaking.