Squash & apple compote
Melt the butter in a pan along with the sugar. Add the squash and apples, sauté for approx. 2 mins. Pour in the juice, add the cinnamon, simmer over a medium heat for approx. 4 mins. until soft, leave to cool. Remove the cinnamon.
Mix the almonds and sugar, toast in a frying pan over a medium heat for approx. 4 mins., spread onto a sheet of baking paper, leave to cool. Stir in the chocolate chunks.
Combine the quark, sugar and calvados. Fold in the whipped cream.
Divide the squash compote, almond crunch and quark mixture into dessert glasses in layers, cover and chill for approx. 2 hrs.