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Big Roasted Butternut Squash Crème Brûlée

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Big Roasted Butternut Squash Crème Brûlée is a stunning seasonal twist on the classic dessert. Smooth, spiced custard made with roasted squash is baked in a large dish and topped with a crackly caramelized sugar layer, making it a show-stopping yet easy treat for gatherings.

  • Author: Sophia
  • Prep Time: 2 hours
  • Cook Time: 55 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 medium butternut squash (about 2 pounds), halved and seeded
  • 2 tablespoons neutral oil
  • 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
  • 1/3 cup granulated sugar (for brûlée topping)

Instructions

  1. Preheat oven to 400°F (200°C). Brush squash halves with oil and place cut-side down on a baking sheet. Roast for 40–45 minutes until tender. Cool slightly, scoop out flesh, and puree until smooth. Measure 1 cup puree.
  2. Reduce oven to 325°F (160°C).
  3. In a saucepan, heat cream and milk over medium heat until just steaming. Do not boil.
  4. In a large bowl, whisk brown sugar, egg yolks, vanilla, orange peel, and salt. Slowly whisk in warm cream mixture to temper the eggs.
  5. Whisk in 1 cup squash puree until smooth.
  6. Pour mixture into a shallow baking or gratin dish. Place dish in a large roasting pan and add hot water to come halfway up the sides.
  7. Bake for 45–55 minutes, until edges are set and center is slightly jiggly. Remove from water bath and cool at room temperature for 30 minutes, then chill for at least 4 hours.
  8. Just before serving, sprinkle granulated sugar evenly over the top. Use a kitchen torch to caramelize until golden and crisp. Let sugar harden for 1–2 minutes before serving.

Notes

  • Roasting the squash adds deeper flavor and reduces moisture.
  • Use a shallow dish for even baking; ramekins can be used for individual portions.
  • Only brûlée just before serving to maintain the crispy sugar top.
  • Add a pinch of cinnamon or nutmeg for a warm spice variation.
  • If no torch is available, use the broiler carefully to caramelize sugar.

Nutrition

Find it online: https://savorymomskitchen.com/big-roasted-butternut-squash-creme-brulee/