Butternut Brulé
If you didn’t think you could eat half a butternut squash by yourself then allow me to try and convince you why that is a totally acceptable thing to do.
First things first - she’s a total show stopper and for sure to impress your guests this holiday season ! She isn't trying too hard or trying to be something she's not and is bruleed with cinnamon sugar, topped with vanilla bean ice cream and of course Maldon flakey salt because that just goes on everything now.
It's reminiscent of a sweet potato casserole as it's warm and perfectly spiced but instead of torched marshmallows we have a nice satisfyingly crunchy layer of caramelized sugar and now I don't know which I love more.
Butternut Squash Brulé
* Serves 2 * Ingredients
1 - butternut squash (I would recommend picking the smallest one)
1 tbsp - grapeseed oil
1/4 tsp - salt
1 tbsp - vegan butter
1/4 tsp - ground cinnamon or to taste
1/4 cup - granulated sugar * I used Zulka sugar *
4 scoops vegan vanilla ice cream * I used the Oatly brand vegan vanilla oat milk ice cream *
* Maldon flakey salt to taste *
Tools you will need
Baking sheet tray
Parchment paper
Brule torch w butane
Ice cream scooper
A strong knife
Instructions
Step 1 - Gather all ingredients & bake your squash
There is nothing worse than going to make something and realizing you don’t have the stuff !
After that’s all sorted out, preheat your oven to 375 degrees Fahrenheit. I recommend washing the outside of the squash well, just in case and then after patting it dry. Cut in in half long ways and give it a rub with some grapeseed oil and a touch of salt. Place it on a baking sheet lined with parchment paper and bake for about an hour. My squash was pretty small and it took 55 minutes.
Step 2 - Season the squash
Once you can run a toothpick through your squash then you know you are in the clear. With a knife I like to rub the 1 tbsp of vegan butter over both half’s just smothering it to act as a kind of glue and also just because it tastes good. Give the squashes a sprinkling of ground cinnamon and then generously cover the tops with sugar. Once you have a nice layer of sugar, grab your brule torch and start caramelizing the sugar to allow it to bubble, harden and create that crunchy bruled topping.
Once that is done and set, all that is left is to scoop 2 generous scoops of ice cream per squash and enjoy right away !
