Squash it! Pt.2…

Salted Caramel Squash Hot Coco

Squash Puree

I cut open my Squash and remove the seeds. Sprinkle some sugar, nutmeg, cinnamon and cloves.  I then roast the squash at 220C for about 20 minutes.

Let it cool off.

Then with a spoon I scoop out the squash from skin right into a blender and puree.

The puree is then divided up into containers or freezer bags and stored away till ready to use. I also add a few drops of water and place into an ice-cube tray for easy on hand supply if I know ill be making some soups or deserts. * I have even used it in cocktails! (think Coconut rum, and pineapple juice with a couple of ounces of this puree)

Salted Caramel Squash hot coco

  • 16 ounces milk or cream (I used a combination of 8 ounces milk and 8 ounces cream
  • 4 ounces Dark chocolate
  • 3 ounces of Squash puree
  • some caramel sauce (to drizzle over top)
  • pinch of sea salt

In a sauce pan or small pot heat half (8 ounces) of the milk and 4 ounces chopped dark chocolate and salt

Continue heating and whisk in the remaining milk and your Squash puree, until everything is smooth in texture.

Serve with a little whipped cream, a drizzle of caramel and a sprinkle of sea salt. YUM!

Squash creme brulee

Squash Brulee

  • 400ml heavy cream
  • 1/2 cup(125g) Squash puree
  • 1 cup (95g) sugar
  • pinch of salt
  • 1/2 box vanilla instant pudding
  • 5  egg yolks
  •  vanilla bean
  • Extra sugar to crust(torch) over brulee

Preheat your oven at 165C

Prepare an oven tray with a bit of water (you are going to bathe the brulee in the oven)

Open a vanilla pod and remove all the seeds.

In a sauce pan add your cream, Squash puree, 1/3 cup of sugar and salt to a boil on medium heat. (keep stirring)

Remove off stove. Add your vanilla beans and your package of vanilla pudding and mix.

Cover and let it all stand for 15 minutes. (cool time)

In another bowl beat your eggs with remaining 1/4 cup of sugar.

Slowly incorporate your vanilla cream to the eggs and keep stirring through.

Pour into your oven dish or oven safe cups 3/4 of the way.

Into the oven for 20-25min (in your tray with water)

once done, you cool off and refrigerate till ready to serve.

Right before serving, sprinkle some sugar over top and with a kitchen torch burn the sugar over top till forms a thin golden crust.

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