Brûléed Butternut Squash
- Cooked butternut squash Recipe link in article
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
After cooking butternut squash per directions, set squash on counter to cool for 15 minutes.
Remove seeds and discard.
Scoop out squash flesh and transfer to a large mixing bowl. Discard peel.
Using a hand mixer, blend until smooth.
Spray inside of an 8-ounce ramekin with nonstick cooking spray. Fill 3/4 full with squash.
Sprinkle with a pinch of cinnamon and 1 teaspoon of sugar.
Use a kitchen torch to brûlée sugar. (If you don’t have a torch, you can place the ramekin under a broiler for a minute.)
Hello, butternut squash! You are a favorite veggie of mine, especially in the fall and winter. I love to roast a squash at the beginning of the week and then eat it for lunch throughout the week. Sometimes I turn it into a creamy soup, other times I heat it with egg whites and spinach (It sounds weird, but it isn’t.) This dish, however, is saved for indulgent dinners because of its sweet coating. If you’re seeking a fancy way to serve squash, this is it.
To learn more about this recipe, originally published in November 2014, keep reading.
Two weeks ago I wrote about the easiest way to cook butternut squash. If I only needed to serve myself, I would make squash this way and top it with the smallest amount of brown sugar and cinnamon. However, I usually have at least two other diners. One of them is our 16 year old daughter, and she does not have the same love for winter squash that I do.
I will give her credit; she will eat almost anything that I serve without complaint. We go by the “no thank you” serving rule at our house. So, if I am serving plain butternut squash, she only has to take a small serving of it. However, I have learned that there are ways to make this vegetable more appealing to her. Although she is welcome to sprinkle sugar and cinnamon on top of her piece of squash, it doesn’t make it that much more appealing. But if I brûlée the squash with same amount of sugar that she would use, it becomes a much more tasty dish.
Maybe it’s the fact that I whip the squash until it is smooth and creamy. Maybe it is the crunchy topping of sugar. Maybe the word brûlée plays tricks on her brain, and she thinks of it as a dessert. I don’t know what it is, but when served in this fashion, she wants a bigger serving. Whatever the reason, this recipe is a guaranteed sell of squash for her.
The recipe for cooking squash can be here.
*Please note- This guarantee has no monetary value. If brûléed squash does not impress your diners, I shall not be held responsible.