Butternut Squash Brulee               

 tags (edit): Thanksgiving @Vogel Side Dish  

 

This scrumptious dish's crowning touch is a crunchy, sugary creme brulee-style top. Choose a brown sugar made from sugar cane as brown sugar made from sugar beets has a tendency to burn when broiled (look for a brand such as C&H that's labeled "pure cane sugar").

Ingredients

4 pounds Butternut Squash Peeled Cut Into 1/2 Inch Cubes
2 pounds Russet Potatoes Peeled Cut Into 1/2 Inch Cubes
1/2 cup Butter Cut Up Softened
1 tablespoon Salt
1/2 teaspoon Lime Peel
1 tablespoon Adobo Sauce Or Smoked Paprika Or Taba
2/3 cup Brown Sugar Packed
 

Instructions
 1. Place squash and potatoes in large pot or Dutch oven; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 to 15 minutes or until soft. Drain; return to pan and cook over medium heat 1 minute, stirring, to remove excess water. Add butter, salt, lime peel, and adobo sauce; beat at medium speed until blended and fluffy. Place in greased 13x9 inch baking pan or gratin dish. (Squash can be made ahead to this point up to 1 day ahead. To reheat, bake at 350 for 30 to 40 minutes or until heated through.)

2. Right before serving, use a small blowtorch to caramelize the sugar. (OR heat broiler. Evenly sift brown sugar over squash mixture. Broil 4 to 6 inches from heat for 5 minutes or until sugar bubbles and darkens slightly (make sure sugar does not burn).)

3. Cool 5 to 10 minutes or until sugar hardens. Serve immediately.




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Yields: 10 Servings
     COOKING PLEASURES magazine, October/November 2002,

 notes:  Adobo sauce is a dark red piquant Mexican sauce made from chilies, herbs, and vinegar. Chipotle chiles are often canned in adobo sauce. For this recipe, purchase canned chipotle chiles and use the adobo sauce from the can.

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