Squash Brulée

By Bexter

Sprinkle brown sugar in the squash and then put it under the broiler giving the look of creme brulee

Ingredients

• 2 lbs (1 kg) acorn or butternut squash, peeled and diced
• 2 cups (500 mL) chicken stock or water
• 1 tsp (5 mL) grated nutmeg
• Salt and freshly ground pepper
• 1 egg, beaten
• 1/2 cup (125 mL) whipping cream
• 1/4 cup (50 mL) grated Parmesan cheese
• 2 tbsp (25 mL) butter
• 2 tbsp (25 mL) brown sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°F (190°C).

1. Place squash and stock in a pot on high heat. Bring to boil, turn heat to low, cover and cook for 10 minutes or until the squash is tender.

2, Drain squash and mash with a potato masher or fork. Mix in nutmeg, salt, pepper, egg, whipping cream and Parmesan.

3. Place in a medium ovenproof baking dish. Dot with butter.

4. Bake for 20 minutes or until the squash is hot. Sift brown sugar on top and place under broiler. Broil, watching constantly, until sugar bubbles and turns golden about 1 to 2 minutes.