350 g butternut squash cut into small dice of 1,5 cm and braise in 60 g butter and some Titone Olive Oil
100 g Cox Orange apples, dice, intermix, sprinkle with some sugar and season with 2 tbsp. Golden Balsamic Vinegar
Strain the braising stock with the apples through a sieve and press well. Mix with 3 tbsp. pumpkin brew and gently boil down. Heat up the pumpkin pieces in the stock and glaze befor serving.
by Thomas Dorfer, Landhaus Bacher, Wachau, Lower Austria
