Sesame Squash Brûlée
In case you haven’t heard, squash and sesame seeds are a match made in culinary heaven.
The smooth, slightly sweet taste of squash combines beautifully with nutty sesame seeds. I like this flavor combination so well, that I made another recipe similar to this:
- Get the (other) recipe: Sesame-glazed acorn squash
In this recipe, the squash mixture isn’t overly sweet, but this is on purpose.
It makes the sugar crust all the more delicious!
The Sesame-Sugar Crust Will Wow Your Guests
Besides being DELICIOUS, the sesame-sugar crust is fun for your guests to eat. Once the sugar caramelizes, it forms a hard, sweet crust – a la creme brûlée – that’s fun to break through with a spoon.
Don’t be intimidated by the caramelization process: You can do this easily under a broiler (see notes, below).
My only tip is to keep watching it. It can go from toasted to burnt in a matter of seconds.
Here are a few things to keep in mind before you dive in:
- Squash type: You can use acorn squash, butternut squash or a mixture of both. I even added a bit of leftover canned pumpkin to the mix.
- Caramelizing the sugar: You don’t need a culinary torch to caramelize the sugar – although you certainly can use one if you have one. Rather, just place the ovenproof dishes under the broiler. It took about 45 seconds for the sugar to caramelize in my oven – it make take you more or less time. Just be sure to keep an eye on the dishes to make sure the sugar doesn’t burn. Also: Your broiler may heat unevenly so you may need to rotate or move the dishes to ensure even heating.
More Thanksgiving Recipes
- Applesauce stuffing (the best I’ve ever had!)
- Fully loaded Brussels sprouts
- Perfect dinner rolls (SO soft)
- Sesame glazed acorn squash
- Bourbon-pecan squash
- Tricks for making really good mashed potatoes
- Twice-baked potato “cupcakes”
- Paleo stuffing (with cauliflower, apple, and sausage)
- 2 15-ounce cans cooked squash (or 3 cups prepared and pureed squash)
- 4 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil, optional
- 1/2 teaspoon cinnamon
- 1/2 cup white granulated sugar
- 1/3 cup sesame seeds
- Mix pureed squash, butter, maple syrup, and sesame oil (optional) in a mixing bowl. Heat until warm, either on the stovetop or in the microwave.
- Spoon squash mixture into ovenproof baking dishes; Either one larger casserole dish or individual ramekins, as pictured.
- Sprinkle sesame seeds evenly over the top of squash, then do the same thing with the sugar.
- Turn on broiler to high. Place baking dishes on a cookie sheet. Place the cookie sheet under the broiler and heat until the sugar melts and caramelizes. This took about 45 seconds in my oven - but watch yours closely to make sure it doesn't burn. Serve hot.