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.

• Pour the mixture into a buttered dish (roughly 20cm x 30cm . Scatter with the nuts, if using. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the centre comes out clean and the top is golden brown.

• Serve warm with extra date honey and whipped cream or ice cream.

Shiri is chef and co-owner of The Black Cow.
Instagram: theblackcowcamden