Butternut Squash Cobbler A La Mode

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

  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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