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.)