Recipe courtesy of Emeril Lagasse

Butternut Squash Cobbler A La Mode

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. In a large mixing bowl, combine the cooked squash, sugar, pecans, bourbon, ground cinnamon and nutmeg.
  4. 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.
  5. Serve in the cooking pans with vanilla bean ice cream and a dollop of the reserved whipped cream on top.

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