The Lechasseurs' Recipes

Only the "keepers"

Lucy Waverman's Squash Brûlée


2 lb. acorn or butternut squash
2 c. chicken stock or water
1 tsp. grated nutmeg
Salt and freshly ground pepper
1 egg
1/2 c. whipping cream
2 tbsp. butter
1/4 c. grated Parmesan cheese
2 tbsp. brown sugar


Preheat the oven to 375 F.
Place squash and stock in a pot on high heat. Bring to the boil, turn heat to low, cover and cook for 10 minutes or until the squash is tender.
Drain squash and mash with a potato masher or fork. Mix in the nutmeg, salt, pepper, egg, whipping cream and Parmesan. Place in a medium oven proof baking dish. Dot with the butter.
Bake for 20 minutes or until the squash is hot. Sift brown sugar on top and place under broiler. Broil, watching constantly, until sugar bubbles and turns golden about 1 to 2 minutes