Butternut Squash Creme Brûlée

It is that time of year again when I re-visit one of my all-time favorite fall recipes, and possibly the sweetest way to cook with butternut squash: my Butternut Squash Creme Brûlée. We all know that creme brûlées are rich deserts but this version is a low calorie recipe as it uses half and half instead of the traditional heavy cream. This does not mean that it is lacking in richness; butternut squash puree adds a velvety texture and the perfect fall flavor - I think this would become one of your favorites as well. My update this year is a little bit of coconut whipped cream and some pomegranate seeds when serving. 

Click here for the recipe. 

                                               

                                               

Butternut Squash and Pomegranate Pilaf

Butternut Squash and Pomegranate Pilaf 

Serves about 5

3 tbsp vegetable oil

1 shallot, diced 

2 sprigs of thyme

4 leaves of sage

3 cups cubed butternut squash

2 cups basmati rice

1/2 tsp salt

3 cups water 

1/2 cup pomegranate seeds 

1/4 cup chopped parsley

1. In a large saucepan over medium high heat, cook the shallots, thyme, and sage in the oil for about three to four minutes until the shallots have softened and begin to brown. 

2. Add the butternut squash and cook until the edges have browned. Add the rice and salt, and cover with about 3 cups of water. Bring up to a simmer then cover the pot and reduce the heat. Continue to cook until all the water has been absorbed and the rice is cooked. Remove and discard the thyme and sage leaves. Fluff with a fork before serving. Serve topped with pomegranate seeds and chopped parsley.