A sorbet might surprise you in October. In our household, though, frozen treats are always in season. This recipe in particular is on constant rotation at this time of year. It’s made with two ingredients that peak in sweetness in October – squash and apple – but it somehow astonishingly tastes so tropical. I dare you to challenge anyone to a blind taste and I bet you they will say it’s mango sorbet. I am that confident! The apple juice and orange bring tartness and acidity, while the squash brings creaminess and a comforting sweetness. I beg you, this autumn, to give this a go. It’s one of the most surprising recipes I have ever made and one that continues to blow my guests’ minds.

Devon ‘mango’ sorbet

Makes 4 to 6 portions

Ingredients

250g skinless, seedless roasted squash – see ‘top tip’ below

225ml apple juice

25ml apple cider vinegar

Juice and zest of 1 orange

A small pinch of salt

80g sugar or honey

Optional: 50ml cider brandy

Top Tip: choose a starchy, firmer variety of squash like Crown Prince or Uchiki Kuri.

To cook it without the faff of peeling and chopping, just cut it in half, then pop it on a roasting tray lined with parchment, cut-side down, seeds and all. Roast at 200°C for an hour or until soft. Then let cool, scoop the seeds out and spoon the cooked flesh away from the skin. Weigh the cooked flesh to 250g as per the recipe.

Method

There are two ways to make this, depending on whether or not you have an ice cream machine.

If you do, simply whizz everything in a blender until smooth. Adjust the consistency if needed – it should be smoothie-like. Then, simply churn in your ice cream maker.

Lacking an ice cream machine? Don’t worry – I’ve got you covered. Freeze the roasted squash pulp in a flat layer on a tray with greaseproof paper. Also freeze your apple juice into ice cube containers. Once

both are frozen solid, break up the squash mixture into inch-sized pieces into a blender.

Add in the apple juice cubes, the remaining ingredients and blend until smooth.

It will be pretty much ready to go as is, but you could decant it into a container and return it to the freezer to set for an hour or so.

Read more

Masterchef: The Professionals finalist Chiara is a Devon chef and cookery teacher.

@chiara_tomasoni.