Butternut churros with caramel sauce

In a medium pot over medium heat, combine the milk, water and butternut, and cook, 20 minutes. Add the butter and, using a masher, mash the butternut until smooth. Remove from heat. Using a wooden spoon, quickly stir in the cake flour, until combined and the mixture comes together in a ball. Return to low heat and cook, stirring constantly, until the mixture pulls away from the sides of the pot and a film appears on the surface.

Transfer the dough to a clean mixing bowl and cover with cling film to avoid a skin from forming. Allow to cool completely. Gradually add the eggs and stir to incorporate.

Heat the oil over medium heat in a deep-fat fryer or deep pot to 180*C (if using a deep pot, measure the temperature with a sugar thermometer). Scoop the batter into a piping bag fitted with a large star nozzle and squeeze approximately 12cm-long churros directly into the hot oil (use scissors to snip off each length of the batter). Deep-fry until golden brown, about 5 minutes. Combine the castor sugar and cinnamon in a large bowl. Gently toss the churros through the cinnamon sugar while hot.

Fill a piping bag with a 0,5cm small round nozzle with the salted caramel. Using skewers, carve a hole through the centre of each churro and squeeze the salted caramel into the “tunnels”. Serve the remaining salted caramel alongside.