A few weeks ago, I posted my Tangy Cranberry Sauce recipe as part of my Random/Bonus posts; it was Thanksgiving in Canada and seemed like the appropriate time to share. With Thanksgiving in the US just around the corner, I thought it was time to share another one of my favorite holiday recipes; my famous Squash Brulée recipe. It is easy to make and it taste REALLY good!
Sprinkle brown sugar on top of the squash and then broil it to give it the look of a crème brulée
2 lbs butternut squash, peeled and diced
3 cups chicken stock
1 tsp grated nutmeg
Salt and freshly ground pepper
1 egg, beaten
½ cup (125 mL) whipping cream
¼ cup (50 mL) grated Parmesan cheese
2 tbsp. butter
3 tbsp. brown sugar
- Preheat oven to 3750F (1900C)
- 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.
- Drain squash and mash with a potato masher. Mix in nutmeg, salt, pepper, egg, whipping cream and parmesan.
- Place in a medium ovenproof baking dish. I use a square 8 x 8. Dot with butter and bake for 20 minutes.
- Sift brown sugar on top and place under broiler. Broil, watching constantly, until sugar bubbles and turns golden, about 1 to 2 minutes.
It is one of my kids’ favorites; the broiled sugar on top makes a big difference. I get the main dish ready in the morning, before the turkey goes in the oven. When diner is almost ready, I warm it up in the microwave and then put it under the broiler before serving. I usually broil it for a little longer than 2 minutes to get more of the brulée, but you have to watch it constantly so it doesn’t actually burn.
I hope you will like it. Enjoy!