Butternut squash, Gorgonzola and almonds



  • 600g of unsalted butter
  • 15g of butter
  • 350ml of full-fat milk
  • 150g of crème fraîche


  • 65ml of Amaretto, preferably Disaronno
  • 351ml of water, boiled with a pinch of saffron and strained

Oils & Vinegars

  • 15ml of extra virgin olive oil
  • 1 dash of sherry vinegar
  • 50ml of red wine vinegar

Salad & Fresh Herbs