Recipe courtesy of Emeril Lagasse
Episode: Thanksgiving
Print
Total:
55 min
Prep:
25 min
Inactive:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 butternut squash, peeled, seeded and diced into 1/2-inch cubes
  • Pinch salt
  • Water, to cover
  • 1 pint cold whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup light brown sugar
  • 1/2 cup pecans, whole and chopped
  • 1/4 cup bourbon or brandy
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 6 tablespoons unsalted butter
  • 4 cinnamon sticks
  • Vanilla bean ice cream, for serving

Directions

Add the squash, salt, and water to a covered medium saucepan and bring to a boil. Reduce to a simmer and cook until the squash is fork tender, about 10 minutes. Strain and rinse with cool water, strain again, and reserve.

In a large mixing bowl, combine the cold whipping cream, confectioners' sugar, and vanilla extract. Whisk until soft peaks form. Reserve the whipped cream in the refrigerator.

In a large mixing bowl, combine the cooked squash, sugar, pecans, bourbon, ground cinnamon and nutmeg.

Place 4 small cast-iron bakers on oven burners over medium heat. Evenly divide the butter, cinnamon sticks and squash mixture among the pans. Cook for 5 minutes.

Serve in the cooking pans with vanilla bean ice cream and a dollop of the reserved whipped cream on top.

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Step-by-step photos

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