Autumn squash plate

This has just gone onto the a la carte menu in the last week. It is a vegetarian option and is quite cute. In the center there is a butternut squash mousse made with butternut puree, whipped cream and gelatin. On top is a pumpkin juice jelly seasoned with vanilla salt and on the bottom is a savory oatmeal crumble. On top of that is a butternut crisp and dried pear skin. The cream is sour cream flavoured with some pumpkin seed oil. There are little wedges from Jack B Little pumpkins which are roasted in maple butter. The vinaigrette has shallot, celery, chopped chive, diced pear and confit pumpkin dice.
So if you like squash then this is the dish for you!!