This Big Roasted Butternut Squash Crème Brûlée is a warm, elegant twist on the classic dessert, made perfect for entertaining. Roasted butternut squash adds depth, natural sweetness, and a subtle earthiness to the silky custard, while brown sugar and orange peel bring cozy seasonal flavor. Baked in one large dish and finished with a crackly caramelized sugar topping just before serving, it’s an impressive yet stress-free dessert that feels special without being fussy.

Why You’ll Love This Recipe

This dessert is ideal for make-ahead entertaining since most of the work happens well before serving time. Roasting the squash intensifies its flavor and blends seamlessly into the custard for a smooth, creamy texture. Baking it as one large crème brûlée makes it easier than individual portions, and the brûléed sugar topping adds that irresistible crunch everyone loves. It’s a wonderful alternative to traditional holiday desserts while still feeling familiar and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted squash
1 medium butternut squash, about 2 pounds, halved lengthwise and seeded
2 tablespoons neutral oil

For the custard
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup packed light brown sugar
5 large egg yolks
1 teaspoon vanilla extract
1 teaspoon finely grated orange peel
1/4 teaspoon salt

For the brûlée topping
1/3 cup granulated sugar

Directions

Preheat the oven to 400°F. Brush the cut sides of the butternut squash with the oil and place cut-side down on a baking sheet. Roast for 40 to 45 minutes, until completely tender. Allow the squash to cool slightly, then scoop out the flesh and puree until smooth. Measure out 1 cup of squash puree and set aside.

Reduce the oven temperature to 325°F.

In a medium saucepan, heat the heavy cream and milk over medium heat until just steaming, not boiling. Remove from heat.

In a large bowl, whisk together the brown sugar, egg yolks, vanilla extract, orange peel, and salt until smooth. Slowly whisk the warm cream mixture into the egg mixture to temper it.

Whisk in the measured squash puree until fully incorporated and smooth.

Pour the custard mixture into a shallow baking dish or ceramic gratin dish that comfortably serves 8. Place the dish in a large roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of the dish.

Bake for 45 to 55 minutes, until the custard is set around the edges but still slightly jiggly in the center. Remove from the water bath and let cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until fully chilled.

Just before serving, sprinkle the granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until deep golden and crisp. Let the sugar harden for 1 to 2 minutes before serving.

Servings and timing

This recipe serves 8 people.

Active preparation time is about 2 hours.
Inactive chilling time is about 4 hours.
Total time from start to finish is approximately 6 hours.

Variations

You can substitute orange peel with lemon peel for a brighter flavor.
A pinch of ground cinnamon or nutmeg can be added to the custard for extra warmth.
For a deeper caramel flavor, use half brown sugar and half granulated sugar in the custard.
The custard can also be baked in individual ramekins if preferred, adjusting baking time accordingly.

Storage/Reheating

Store the baked custard, without the sugar topping, covered in the refrigerator for up to 3 days. Do not brûlée the sugar until just before serving, as the topping will soften over time. This dessert is not suitable for reheating and should be served chilled with the freshly caramelized top.

FAQs

Can I make this dessert ahead of time?

Yes, the custard can be made and chilled up to 3 days in advance.

Do I have to roast the squash?

Roasting is recommended because it deepens the flavor and reduces excess moisture.

Can I use pre-cut squash?

Yes, as long as it is roasted until very tender and pureed smoothly.

What dish size works best?

A shallow baking dish or gratin dish that allows even baking works best.

How do I know when the custard is done?

The edges should be set while the center remains slightly wobbly.

Can I bake this without a water bath?

A water bath is important to ensure gentle, even cooking and prevent curdling.

What if I don’t have a kitchen torch?

You can caramelize the sugar under a broiler, watching closely to avoid burning.

Is this dessert very sweet?

It is gently sweet, balanced by the natural flavor of the squash and cream.

Can I freeze the custard?

Freezing is not recommended, as it can affect the texture.

Can I use another type of squash?

Yes, roasted kabocha or acorn squash can be used as long as the puree is smooth.

Conclusion

Big Roasted Butternut Squash Crème Brûlée is a sophisticated yet approachable dessert that’s perfect for gatherings and holidays. With its creamy texture, warm seasonal flavors, and dramatic caramelized top, it offers a memorable finish to any meal. Prepare it ahead, brûlée it at the last moment, and enjoy a dessert that’s both comforting and impressive.

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