Lucy Waverman's Squash Brulee

Name: Lucy Waverman's Squash Brulee
Yield: 4
Ingredients: 2 lb. acorn or butternut squash; 2 c. chicken stock or water; 1 tsp. grated nutmeg; Salt and freshly ground pepper; 1 egg; 1/2 c. whipping cream; 2 tbsp. butter; 1/4 c. grated Parmesan cheese; 2 tbsp. brown sugar

By Lucy WavermanPublished: Sep 28, 2009

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Sprinkling brown sugar on top of the squash and then broiling it gives the look of a crème brulee.

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Ingredients

2 lb. acorn or butternut squash
2 cups chicken stock or water
1 tsp. grated nutmeg
Salt and freshly ground pepper
1 egg
1/2 cup whipping cream
2 Tbsp. butter
1/4 cup grated Parmesan cheese
2 Tbsp. brown sugar

Directions

1. Step 1Preheat the oven to 375 F.
2. Step 2Place squash and stock in a pot on high heat. Bring to the boil, turn heat to low, cover and cook for 10 minutes or until the squash is tender.
3. Step 3Drain squash and mash with a potato masher or fork. Mix in the nutmeg, salt, pepper, egg, whipping cream and Parmesan. Place in a medium oven proof baking dish. Dot with the butter.
4. Step 4Bake 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