Kaiserschmarrn is prepared the traditional way usually with apple puree and a vanilla-milk batter. With some imagination it can be turned into thousands of new variations. One possibility is the Caribbean coconut Kaiserschmarrn I posted a month ago, or another example would be this current butternut squash version – which is actually lactose-free. The squash adds both flavor and color to the final result, which is also the reason for its beautiful yellow appearance. I also experimented blending the softened squash with milk, but the result was much better when I used the reduced stock cooked from the seeds and skin of the butternut squash.

To take the squash Schmarrn more into the direction of a light and fluffy pumpkin pie, I swapped the traditional raisins to dried cranberries. Cranberries pair much better with the taste of the squash and they are a lot less sweet compared to raisins. Soaking dried cranberries in rum instead of raisins is a great option for a traditional Kaiserschmarrn too if you prefer it less sweet. Apple puree might have worked along with the butternut squash, but I used a mix of citrus fruits instead, which gave the dessert the freshness I was looking for. If following the idea of a light pumpkin pie, you might finish the dessert by some maple syrup. I cooked a rooibos caramel instead, because it is less sweet and the flavor of rooibos tea works great with butternut squash.

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