Yields 6-8 servings
2 large butternut squash, split in halves
2 tablespoons - kosher salt
1 tablespoon - cinnamon
1 teaspoon - fresh cracked black pepper
1 sprig – rosemary, minced
¼ cup - dark brown sugar
8 tablespoons - butter
½ cup - heavy crema
¼ cup - molasses
2 whole eggs, beaten
¼ cup - vegetable oil
Chef’s Notes
Split the butternut squash and rub with oil. Place cut side down and roast in 350 degree oven until tender (about 45 minutes depending on size). In small sauce pot, melt butter and add rosemary and cinnamon and sauté until fragrant. Add cream, bring to a simmer and add brown sugar, molasses, salt and pepper. When squash has cooled to room temperature, scrape flesh off of skin, put in mixing bowl and beat on high until smooth. Add cream mixture and blend until combined and season to taste. Add eggs and mix until combined. Scrape into a 2 quart casserole or baking dish and bake at 450 degrees until golden brown on top. Enjoy!