Butternut Squash Cobbler A La Mode

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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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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