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Candied Acorn Squash

Ingredients

Candied Acorn Squash

  • 1 large acorn squash , washed, stem removed
  • 3 cups sugar
  • 3 cups water
  • 1 teaspoon salt

Crème Brûlée

  • 4 1/4 cups heavy cream
  • 6 egg yolks
  • 2/3 cup sugar
  • 3 vanilla bean pods , seeds only
  • 1 tablespoon coarse sea salt for garnish

Instructions

  • For this recipe, you will need 6 ramekins and a brûlée torch.
  • Halve squash pole to pole. Remove seeds, then cut into 12 segments. Place in 4-quart saucepan with water, sugar, and regular salt. Bring to boil and simmer until soft, but not falling apart. Cut as desired and place on parchment. Save syrup for another use.
  • For the crème brûlée, preheat oven to 275O F. In a large bowl, mix egg, vanilla, and sugar together. Stir in cream. Pour through a strainer to remove fibrous parts of vanilla. Fill ramekins with crème, then place them in a 2-inch deep baking pan filled halfway with hot water. Cover pan with foil and carefully place in oven. After 45 minutes, remove foil, rotate pan and cook for another 30 minutes until set on the sides but still fairly wobbly in the middle. Remove from oven and cool in the pan.
  • Top crème brûlées with an even layer of sugar, don’t skimp. Using a propane torch, melt and caramelize the sugar, rotating and tilting each brûlée to evenly distribute the caramel across the top. Place a piece or 2 of candied squash on top and sprinkle with sea salt.